FOOD
maltatoday | WEDNESDAY • 6 NOVEMBER 2019
14
For the fried sage
• 1 tbsp olive oil
• 20 sage leaves
• 1 dash salt
For the pumpkin
• 1 tbsp olive oil
• 1 dash ground nutmeg
• 800g pumpkin, butternut
• 250g Arborio rice
• 1 large red onion
• 40g nutritional yeast
• ½ cup wine
• 900ml vegetable broth
• 40ml olive oil
1. Pre-heat the oven to 180 degrees
2. Chop the butternut into small chunks
and drizzle with a tablespoon of olive
oil, dash of nutmeg, some salt and
pepper
3. Roast the butternut cubes in the oven
for around 30 minutes, set aside and let
them cool down
4. In a pan or dutch oven on medium heat
add a tbsp of olive oil and fry the sage
leaves until they become brown and
crispy!
5. Set the sage aside on a paper napkin,
then sprinkle them with salt
6. In the same pan sweat the onions until
they have released their flavour
7. Add in the olive oil followed by the
Arborio rice
8. Give it a good mix to ensure the sau-
téed onions coat the rice evenly
9. Once the rice starts giving off a pop-
ping sound and getting a little dry, add
the wine
10. In the meantime, add the broth and
the roasted butternut to a blender and
blend
11. Add in the butternut puree to the pan,
bring to a boil, then lower down the
heat
12. Gently keep stirring until the rice has
fully cooked then mix in the nutritional
yeast
13. You should achieve a consistency simi-
lar to that of the image.
14. Divide evenly between 4 plates and top
with the fried sage and some pumpkin
seeds!
Pumpkin risotto
Ingredients Method
Daniel and
Jessica Pisani
from Marrow
For more of their recipes
visit marrowhealth.com
Serves 4
