Roasted Pumpkin And Sage Risotto Recipes

ROAST PUMPKIN AND FETA RISOTTO

Roast Pumpkin and Feta Risotto image

This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.

Provided by MEL_JADE

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

Ingredients

3 ¼ cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
½ teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice

Steps:

Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g

RISOTTO WITH PUMPKIN, GINGER AND SAGE

Risotto With Pumpkin, Ginger and Sage image

Chef Peter Berley says, "I'm always looking for ways to cook pumpkin in the fall when Halloween is all around -- it always feels festive and comforting. If pumpkin season has passed, try using sweet potatoes or winter squash."

Provided by Tara Parker-Pope

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
1 cup finely chopped leek (white part only)
3 cups peeled pumpkin or winter squash, cut in 1/2-inch cubes (about 1 pound)
1 tablespoon peeled and minced fresh ginger
5 cups water or vegetable stock
Sea salt
Freshly ground black pepper
1 tablespoon finely chopped fresh sage
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter
1/2 cup finely grated rennet-free Parmesan cheese
3 teaspoons finely chopped parsley
1/2 cup toasted pumpkin seeds
1/2 cup shelled pumpkin seeds
1/2 teaspoon extra-virgin olive oil
Pinch of fine sea salt

Steps:

Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.

Nutrition Facts : @context http, Calories 701, UnsaturatedFat 21 grams, Carbohydrate 78 grams, Fat 34 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED PUMPKIN AND SAGE RISOTTO

Roasted Pumpkin and Sage Risotto image

A savory pumpkin side dish to accompany any meal, lunch or dinner. Use the small pie pumpkins for ultimate flavor and texture. Save those seeds to roast for an added treat for the rest of the week.

Provided by debbie eckstein

Categories Risotto

Time 1h7m

Yield 4

Number Of Ingredients 9

Ingredients

1 small sugar pumpkin - seeded, peeled, and diced
3 tablespoons olive oil, divided
1 teaspoon dried sage
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 shallot, diced
1 cup Arborio rice
4 cups hot chicken broth
¼ cup grated Parmesan cheese

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.
Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.
Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot; cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender; adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 49.9 g, Cholesterol 18.1 mg, Fat 15.2 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 1301.9 mg, Sugar 2.8 g

ROASTED PUMPKIN WITH SHALLOTS AND SAGE

Roasted Pumpkin with Shallots and Sage image

Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

Ingredients

1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

Nutrition Facts : Calories 176 g, Fat 11 g, Protein 4 g

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