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Description : Pumpkin Orange And Sage Risotto Recipe made easy, learn how to make Pumpkin Orange and Sage Risotto Recipes at home.

Recipe of Pumpkin Orange and Sage Risotto
Ingredient Name	Unit	Quantity

half yellow onion	number	1
orange	small	1
roasted squash ie pumpkin or butternut	cup	1
cooking oil	tsp	1
handful of sage leaves
of stock	cup	2
risotto rice	cup	1
Directions \| How to make Pumpkin Orange And Sage Risotto

Pumpkins are quite difficult to peel so the easiest thing to do is wrap it in kitchen foil and throw in the oven - make sure you pierce it first - then can apparently explode. Depending on the size of your pumpkin it should be cooked within a hour - test with a fork. Allow to cool then roughly chop the flesh - the rest can be used for pumpkin pie or just to eat. Heat oil, chop shallot and add to pan, add rice and stir to coat grains - add a ladleful of stock - wait until stock has been absorbed by rice - keep adding until rice is just undercooked. Peel the orange and cut half of the peel into fine strips - juice half of it. Add juice to rice and then add pumpkin. Dip sage leaves in flour and then deep fry for a few seconds. To serve, pile risotto into bowls and add strips of orange peel and sage leaves to decorate. Vegan parmesan can be added if liked. Can also be made with lemon instead of orange or add other herbs the choice is yours

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

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