Ingredients
- 40g butter
- 8 fresh sage leaves
- 1 leek, white part only, thinly sliced
- 2 garlic cloves, crushed
- 200g butternut pumpkin, peeled, seeded, cut into 1cm pieces
- 1 cup (220g) arborio rice
- 1/2 cup (125ml) dry white wine
- 3 cups (750ml) Massel chicken style liquid stock
- 2 tablespoons toasted pine nuts
- 1 tablespoon finely shredded sage
- 50g fetta, crumbled
Method
- Step 1Preheat oven to 200°C. Melt the butter in a medium frying pan over medium heat until foaming. Add the sage leaves and cook for 1 minute or until crisp. Use tongs to transfer to a plate. Add the leek, garlic and pumpkin and cook, stirring, for 3 minutes or until leek softens. Remove from heat.
- Step 2Spoon the leek mixture evenly among four 1 1/2 cup (375ml) ramekins. Divide the rice evenly among ramekins. Pour over the wine and stock and gently stir to combine. Place on a baking tray and cover each dish with foil or a lid.
- Step 3Bake in preheated oven, stirring occasionally, for 30-35 minutes or until liquid is absorbed and rice is tender yet firm to the bite. Remove from oven.
- Step 4Add pine nuts and sage to each risotto and gently stir until just combined. Add the feta and stir until just combined. Top with fried sage leaves and serve immediately.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1724 kj
Energy
18g
Fat Total
8g
Saturated Fat
3g
Fibre
9g
Protein
31mg
Cholesterol
978.5mg
Sodium
4g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
Arborio is the most commonly known risotto rice, but other varieties used for this dish include carnaroli and vialone nano, known for their absorption qualities.
- Author: Sarah Hobbs
- Image credit: Georgie Cole
- Publication: Notebook:
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