Pumpkin risotto with crispy sage from The River Cottage Cookbook by Hugh Fearnley-Whittingstall

  • sage
  • Parmesan cheese
  • pumpkins
  • Arborio rice
  • sunflower oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lils74 on November 17, 2018

    Wonderful, amazing recipe - especially when you consider it's made of relatively humble ingredients. I made this tonight as I had both pumpkin and fresh sage, but scaled down for one (though I have leftovers) and I rather eyeballed the scaledown, so it wasn't exact. A joy to eat - so delicious, and don't skip the fried sage leaves on top, they're more than just a garnish, but a delicious addition. I will definitely make this again and feel it's delicious enough to be a first course when I have friends over.

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