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Pumpkin and Sage Risotto With Pine Nut Sauce

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“Creamy colourful risotto”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
  2. Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
  3. Add 1/4 pint of stock and simmer, stirring until absorbed.
  4. 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.
  5. Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
  6. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
  7. Season to taste and serve at once.

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