Murder By Pumpkin Risotto
1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, finely chopped
2 tablespoons of coconut oil
6oz Arborio rice
9oz pumpkin, diced small
2 oz ORGANIC butter
Salt & black pepper
Heat the stock to boiling then keep to a very low heat.
In a separate heavy-based saucepan, sweat the onion in the oil until soft but not browned.
Add the chopped sage and cook for another 2 minutes.
Add the rice and mix well to coat the grains with oil, then pour in 1/3 of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin and a little more stock, and continue until the stock is absorbed.
Continue adding a little stock at a time, until the pumpkin is al dente. You may not need all the stock. The mixture should be loose and creamy.
Stir the butter into the risotto and season with salt & pepper.
Risotto should be served with parmesan but it’s not waist friendly, so do without!!!!