Creamy autumn risotto studded with golden gourmet mushrooms, sweet pumpkin and crispy sage. The pumpkin breaks down as it cooks, colouring the risotto a deep amber and adding a natural sweetness that pairs beautifully with earthy mushrooms.
Ingredients
- 300g mixed gourmet mushrooms, sliced or torn
- 1 1/2 cups arborio rice
- 400g pumpkin, diced small
- 1 small fennel bulb (or onion), finely diced
- 3 cloves garlic, minced
- 1L vegetable stock, kept warm
- 1/2 cup white wine (optional)
- 2 tbsp butter + olive oil
- 12 sage leaves
- 1/2 cup grated parmesan, salt and pepper
Method
- Fry the sage leaves in a little butter until crisp; set aside.
- Sauté the mushrooms until golden; set aside.
- Soften fennel and garlic in butter/oil; add pumpkin and cook 2 min.
- Stir in the rice for 1 min; deglaze with wine.
- Add warm stock a ladle at a time, stirring, ~18–20 min until creamy and al dente — the pumpkin breaks down and colours it.
- Stir the mushrooms and parmesan back in; season. Top with crispy sage.