Name: Pumpkin and Sage Risotto recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: italian
Ingredients: 3 cup pumpkin soup warmed; 2 cup arborio rice; 1/2 onion finely chopped large; 2 cloves garlic finely chopped; 250.00 ml chicken stock (liquid) hot; 2 tbs sage finely chopped; 1/2 cup parmesan cheese crumbed; 1 pinch pepper *to taste; 1 pinch salt *to taste; 1/4 tsp ginger finely grated; 1/4 tsp lemon zest; 1 dash olive oil; 1 tbs butter

by mimmy Last updated on 05/05/2025

It ticks all the boxes and is a great way to use leftover pumpkin soup.

- mimmy

Ingredients

3 cup pumpkin soup warmed
2 cup arborio rice
1/2 onion finely chopped large
2 cloves garlic finely chopped
1 cup chicken stock (liquid) hot
2 tbs sage finely chopped
1/2 cup parmesan cheese crumbed
1 pinch pepper *to taste
1 pinch salt *to taste
1/4 tsp ginger finely grated
1/4 tsp lemon zest
1 dash olive oil
1 tbs butter

Method

Step 1

Fry garlic and onion in hot olive oil and butter until translucent.
Step 2

Add rice and stir over heat to coat thoroughly.
Step 3

Add hot pumpkin soup mixed with the stock a ladle at a time until each is absorbed add more hot water if needed until rice is soft and creamy.
Step 4

Add zest, ginger, parmesan and pepper and salt and stir through.