It’s estimated that roughly 22.2 million pumpkins will end up in landfill this year – that’s around 18,000 tonnes – as a leftover from Halloween celebrations.
This pumpkin risotto from Chef Sammy at The Warehouse, Penryn, is all treat, no trick, and an easy way to ensure no waste. Simple and warming, serve up on cold and cosy evenings in this Autumn.
Serves 4.
INGREDIENTS
- 1 kg pumpkin, cut into wedges
- 3 tbsp olive oil
- 1 bunch of sage leaves, chopped
- 50g butter
- 5l veg stock
- 1 large onion, diced
- 1 celery stalk, diced
- 2 cloves of garlic, chopped finely
- 175ml white wine
- 300g arborio rice
- salt and pepper, to taste
- Steamed greens, such as kale or cavolo nero or kale, to serve
- Parmesan, grated, to serve
METHOD
- Heat the oven to 220c.
- Cut the pumpkin into wedges, rub with olive oil, and season with salt and pepper.
- Place on a tray lined with baking paper, skin side down, and roast in the oven for about 30 mins, until the pumpkin is soft and golden.
- Place the onion, celery, and garlic in a saucepan, and sauté until soft.
- Stir in the rice until covered, then add the stock, one ladle at a time, and continue to stir over a low heat until the rice is al dente.
- Melt the butter in a pan and add the chopped sage.
- Allow to simmer on a low heat, then take the pan off, letting the flavours infuse
- When the risotto has thickened, remove the roast pumpkin from the skins and add to the pan in chunks. Stir in the white wine, then add salt and pepper to taste, before stirring in the sage butter.
- Spoon the risotto on to your plate, grate your parmesan, and serve with steamed greens. Enjoy.
