A little bit of creamy rice with soft vegetables, a little bit of crunchy roasted sunflower seeds, a little bit of crispy sage, a whole lot of yum.
Unfortunately this wasn’t really a hit with either child, but it sure was with us.
A perfect Saturday night dinner after running around after two little darlings all day, 3 hours at playland then the rest of the afternoon finding snails in our garden. Little do they know what happens to them after they go to bed. Let’s just say they’re not in the empty fish tank they left them in. Don’t worry, they’re rehomed, far far away from my organic vegetables.
Cheap, cheerful and totally delicious. With this recipe, you’d never know this wasn’t being served up at one of Gordon Ramsay’s Michelin star restaurants.
Maybe that’s going a bit far =) but it hit the spot nicely with us. Please let me know if you give it a try!
- 4 C vegetable stock
- 2 medium carrots - cubed
- 300g/10oz cubed pumpkin
- 1 large onion, diced
- 250g/9oz Aborio rice (or short grain)
- 16g/2oz butter
- 1 C grated tasty cheese
- ½ C raw sunflower seeds
- 18 sage leaves
- Salt and freshly ground pepper
- Heat the stock in a pot with the pumpkin, carrot and spinach until boiling. Lower the temperature and leave simmering as you prepare the rice and seeds.
- Preheat the oven to 180 Celcius.
- Add the pumpkin seeds to a pan with a knob of butter and cook for 5 minutes.
- Add the sage leaves and cook for another 5 minutes. They are ready when the pumpkin seeds are slightly browned and the sage is crispy.
- Melt the butter in a heavy based pan and stir in the onion. Cook until clear and add the rice. Cook the rice until just starting to brown.
- Start adding the stock a little at a time and stir until it is absorbed, leaving the vegetables simmering in the both. Do this until there is only a little stock left. Tip in the vegetables along with the final amount of stock.
- The risotto is ready when the vegetables are soft and the rice is al dente. Stir in the cheese until just melted. The risotto should be easy to stir and very creamy.
- Tip the risotto into a serving dish and add the pumpkin seeds and sage to the top. If you are serving into individual bowls, top the individual bowls with the seeds and sage mix.
- Serve with a sprinkling of parmesan cheese and lashing of black pepper.