Pumpkin and Sage Risotto
Pumpkin and Sage Risotto, with measured ingredients and a clear cooking method. Serve with Saison for a relaxed ProjectBeer table.
main · Serves 4
Pumpkin and Sage Risotto
Bring pumpkin and sage risotto to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Saison when the food is ready.
Ingredients
Serves 4
350 g risotto rice
500 g pumpkin, peeled and diced
1 onion, finely chopped
1.2 litres hot vegetable stock
40 g butter
60 g vegetarian hard cheese, grated
12 sage leaves
1 tbsp olive oil
Instructions
Heat oven to 210°C, 190°C fan. Toss pumpkin with oil and roast for 25–30 minutes until tender.
Soften onion in half the butter for 8 minutes, add rice and stir for 2 minutes.
Add hot stock a ladle at a time, stirring and letting each addition absorb before the next. Cook for 18–22 minutes until rice is tender with a slight bite.
Fold in pumpkin and cheese. Fry sage in remaining butter for 1 minute and spoon over. Serve while loose and creamy.
Serving Suggestions
Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.
Pairing Tips
Start with Saison. Peppery yeast character and a dry finish suit herbs, vegetables and creamy textures; lively carbonation keeps each mouthful fresh. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.