Risotto with cranberries and dots of pumpkin and sage coulis

  • November 2018

Ingredients – 4 servings


  • Peel, de-seed and cut the pumpkin into 1cm cubes.
  • In a casserole dish, sweat the onions with a little fine salt, and then add the pumpkin cubes.
    After a few minutes, add the Carnaroli rice and seal.
    Deglaze with white wine.
    Add the chicken stock a little at a time.
  • Once the risotto cooked, add the rest of the olive oil, ¾ of the Parmesan shavings and the parsley and mix together.
    Season with salt and pepper.


  • Serve in a shallow dish, decorated with cranberries and Parmesan shavings.
    Embellish with dots of Pumpkin and Sage coulis.