Purchased some sage the other day and was thinking of ways to use it before it wilted like an old lizard’s skin.  Googled vegetarian recipes with sage.  Search suggested a whole bunch of recipes with pumpkin and butternut.  Here is my adaptation of a pumpkin risotto recipe.

1. Boil water.  Dissolve vegetable stock cube.  Roast small cubes of pumpkin in oven with a little oil.

2. Pan fry risotto/arboreo rice in butter, with asafoetida until light brown.

3. Add stock water to rice, a couple of centimetres above rice.  Boil on high heat.  Keep adding water to rice, as water evaporates.  Add pumpkin and finely chopped celery when  rice is 3/4 cooked.  Add crushed pepper and Himalayan/sea salt.  Add lemon rind and finely chopped sage. Pinch of paprika.  Add butter or extra virgin olive oil.

4. Remove from heat when rice is soft.  Nice with rennet-free parmesan cheese.

 

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