RISOTTO WITH PUMPKIN, GINGER AND SAGE
Chef Peter Berley says, "I'm always looking for ways to cook pumpkin in the fall when Halloween is all around -- it always feels festive and comforting. If pumpkin season has passed, try using sweet potatoes or winter squash."
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
- In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
- Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
- In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
- Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
- Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 21 grams, Carbohydrate 78 grams, Fat 34 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
ROAST PUMPKIN AND FETA RISOTTO
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Provided by MEL_JADE
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
- Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
- Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
- When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
- Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g
ROASTED PUMPKIN AND SAGE RISOTTO
A savory pumpkin side dish to accompany any meal, lunch or dinner. Use the small pie pumpkins for ultimate flavor and texture. Save those seeds to roast for an added treat for the rest of the week.
Provided by debbie eckstein
Categories Risotto
Time 1h7m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
- Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.
- Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.
- Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot; cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender; adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 49.9 g, Cholesterol 18.1 mg, Fat 15.2 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 1301.9 mg, Sugar 2.8 g
PUMPKIN AND SAGE RISOTTO WITH PINE NUT SAUCE
Make and share this Pumpkin and Sage Risotto With Pine Nut Sauce recipe from Food.com.
Provided by Evie3234
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
- Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
- Add 1/4 pint of stock and simmer, stirring until absorbed.
- Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
- Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
- Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
- Season to taste and serve at once.
Nutrition Facts : Calories 751.6, Fat 18.3, SaturatedFat 3.6, Cholesterol 9.5, Sodium 138.5, Carbohydrate 129.4, Fiber 5.7, Sugar 2.9, Protein 16
ROASTED PUMPKIN WITH SHALLOTS AND SAGE
Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
- Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Nutrition Facts : Calories 176 g, Fat 11 g, Protein 4 g
More about "roasted pumpkin and sage risotto recipes"
ROASTED PUMPKIN RISOTTO WITH CRISPY SAGE - MANGIA …
From mangiabedda.com
Cuisine ItalianCategory Main CourseServings 4-6Calories 784 per serving
- Preheat oven to 375F and cover a baking sheet with parchment paper. Use a sharp knife to slice the pumpkin in half. Using a spoon, scoop out the seeds and strings.
- In a small non stick pan, heat olive oil on high heat. Carefully add sage leaves and fry for about 15 seconds on each side. Transfer to a paper towel covered plate.
RISOTTO WITH ROASTED PUMPKIN AND SAGE - ANNE TRAVEL …
From annetravelfoodie.com
Estimated Reading Time 2 mins
CREAMY TURMERIC PUMPKIN AND SAGE RISOTTO - BIFFEN'S …
From biffenskitchen.com
RISOTTO RECIPE WITH PUMPKIN AND SAGE | ONE …
From oneingredientchef.com
PUMPKIN RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
OVEN-BAKED PUMPKIN AND SAGE RISOTTO - HEALTHY FOOD …
From healthyfood.com
ROASTED PUMPKIN & SAGE RISOTTO — BELLA CUCINA
From bellacucina.com
Author Alisa Barry
CREAMY ROAST PUMPKIN AND SAGE RISOTTO - UMAMI GIRL
From umamigirl.com
5/5 (2)Total Time 40 minsCategory GrainsCalories 228 per serving
PUMPKIN RISOTTO WITH GINGER & SAGE - RACHAEL RAY IN SEASON
From rachaelraymag.com
PUMPKIN SAGE AND CHILLI RISOTTO RECIPE - FOOD.COM
From food.com
ROAST PUMPKIN, SAGE AND TALEGGIO RISOTTO – FOOD NOTES
From food-notes.blog
ROASTED PUMPKIN AND CRISPY SAGE RISOTTO - MAINLY BREAKFAST
From mainlybreakfast.co.uk
PUMPKIN AND SAGE RISOTTO | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
ROASTED PUMPKIN AND SAGE RISOTTO | RECIPESTY
From recipesty.com
SAGE BUTTER AND PUMPKIN RISOTTO RECIPE - TABLESPOON.COM
From tablespoon.com
BAKED PUMPKIN SAGE RISOTTO RECIPE WITH WHITE RICE - SUCCESS® RICE
From successrice.com
ROASTED PUMPKIN RISOTTO - NIKKI'S GREAT TASTES
From nikkisgreattastes.com
BAKED HARVEST PUMPKIN AND SAGE RISOTTO - CHATELAINE
From chatelaine.com
PUMPKIN RISOTTO - WITH ROAST PUMPKIN AND SAGE - DAISIES & PIE
From daisiesandpie.co.uk
RISOTTO RECIPE WITH PUMPKIN AND SAGE - FOOD NEWS
From foodnewsnews.com
ROASTED PUMPKIN RISOTTO RECIPE | BOOSH FOODS
From booshfoods.com
PUMPKIN SAGE RISOTTO - AT ELIZABETH'S TABLE
From atelizabethstable.com
PUMPKIN RISOTTO WITH SAGE - TACO AND TIRAMISU
From tacoandtiramisu.com
PUMPKIN AND SAGE RISOTTO - PUREHARVEST
From pureharvest.com.au
BUTTERY PUMPKIN RISOTTO | RISOTTO RECIPES | SBS FOOD
From sbs.com.au
PUMPKIN, SAGE & PROSCIUTTO RISOTTO — EM'S FOOD FOR FRIENDS
From emsfoodforfriends.com.au
ROASTED PUMPKIN SHALLOT RISOTTO WITH SAGE - SIMPLY NATURAL …
From simplynaturalgourmet.com
PARMESAN PUMPKIN SAGE RISOTTO - MY DAYLY KITCHEN
From mydaylykitchen.com
ROASTED PUMPKIN & SAGE RISOTTO – RIDLEY LONDON
From ridleylondon.com
MISO PUMPKIN RISOTTO WITH CRISPY SAGE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED PUMPKIN & SAGE RISOTTO - VICKERY TV
From vickery.tv
PUMPKIN AND SAGE RISOTTO - MY CASUAL PANTRY
From mycasualpantry.com
PUMPKIN AND SAUSAGE SAGE RISOTTO - DOUGHMESSTIC
From doughmesstic.com
PUMPKIN RICE NOODLES - THERESCIPES.INFO
From therecipes.info
PUMPKIN OVEN RISOTTO WITH SAGE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
ROASTED PUMPKIN WITH GARLIC AND SAGE - SLOW THE COOK DOWN
From slowthecookdown.com
ROAST PUMPKIN RISOTTO WITH CRISPY SAGE - Q.B. CUCINA
From qbcucina.com
BAKED PUMPKIN AND SAGE RISOTTO | DONNA HAY
From donnahay.com.au
SUPER EASY PUMPKIN AND SAGE RISOTTO - LARDER LOVE
From larderlove.com
OVEN-BAKED PUMPKIN & SAGE RISOTTO - FODMAPPER
From fodmapper.net
VEGAN ROAST PUMPKIN, MUSHROOM & SAGE RISOTTO - HEALTHYEATINGJO
From healthyeatingjo.com
You'll also love