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Tuesday, 4 November 2014

Pumpkin and Sage Risotto

I had a bit of pumpkin left from pumpkin number two from the Pitt Pumpkin Patch, so last night I made pumpkin and sage risotto.  Hubbub asked me to share my recipe for their #pumpkinrescue campaign.Truth be told... it was a bit of a 'throw in whatever needs using up' kind of recipe, but broadly speaking this is what it involved.

A tablespoon of olive oil
1 red onion
1 clove of garlic
Arborio rice (200g)
About a pint of stock
Cubes of pumpkin (about 600g)
Sage leaves - a large handful
Black pepper
Sea salt
Some leftover bits of chicken (about 200g)
Some leftover gammon (about 300g)

Firstly, the stock was made from boiling up the chicken carcass from Sunday's roast dinner along with the vegetable peel from Sunday and some that I'd collected last week, which was mainly onion skin and pumpkin skin.

The olive oil was what was left from a pot of olives I was munching as I cooked - you know I hate to waste anything!  This oil had a few herbs in but any olive oil will do.

Chop the red onion and stir fry it in a little olive oil for a few minutes, then chop and add the garlic for a further couple of minutes.  Add the arborio rice and toss it around in the onion and garlic and oil for about a minute.  Add the stock a bit at a time and let the rice soak up the liquid almost entirely before you add the next lot of stock.  I added initially about 3 ladles of stock.  When I added the second lot of stock which was a further three ladles I added in the pumpkin, chicken and gammon, a generous twist of back pepper and about half the sage leaves.  After the second lot of stock was almost soaked up I tasted it and added a little sea salt. I added the rest of the handful of sage leaves along with the last of the stock.

The Pitt Pumpkin Patch
About Hubbub

"Hubbub is taking a fresh look at things we are passionate about: food, fashion, sport, homes and neighbourhoods. Through festivals, events and playful displays we help people come together to enjoy themselves, learn new things and do good.

One thing we want to do is make the most of food and stop edible food from being thrown away. 18,000 tonnes of pumpkin are thrown away at Halloween each year, that is why we have launched our #pumpkinrescue campaign and are hosting the Oxford Pumpkin Festival.

For more information visit our website"

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