Heat up vegetable stock in a medium saucepan and set aside. In a separate wide-based pot or pan, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
Add Bavarian Roast Chicken Spice, stir to coat onions then add pumpkin. Cook for 5 minutes then add the rice.
- Add stock 1 cup at a time until all absorbed, stirring rice constantly until cooked through. This should take approximately 20 minutes.
- To make the crispy sage leaves, melt butter in a small pot over medium heat, until slightly brown in colour and nutty in aroma. Add sage leaves to the butter until they sizzle, stir to coat then switch off heat.
Serve risotto in shallow bowls with some crispy sage leaves and a drizzle of butter. Grate some parmesan cheese on top, if desired.
2 Comments
So cosy and delicious! We sautéed the onion for 10-15 minutes while chopping the pumpkin (into max 1cm cubes!), then added the spice, pumpkin and garlic together and cooked for another 10 minutes before adding the rice. The rice took about 30 minutes and some additional hot water to cook through. We didn’t have fresh sage so used 2tsp of dried instead. The end result was fabulous – a new favourite!
Delicious! I enjoy the inspiration the all your recipes ignite. Really enjoyed the flavour of this. Next time I will par-cook the pumpkin to ensure that it’s cooked right through – but not too much.