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Recipes
Pumpkin, pecorino and sage risotto

Pumpkin, pecorino and sage risotto

Difficulty

Low

Time

0 min

Author

Marc Fosh

Ingredients

Servings:

Makes:

700 grams pumpkin, fresh, peeled, deseeded and pre-cut
450 ml chicken stock
35 grams butter
1 onion, chopped
2 cloves garlic, crushed
450 grams risotto rice
1 tsp. sage, fresh, chopped
0.5 tbsp. olive oil
1 tbsp. mascarpone
2 tbsp. pecorino cheese, grated
to taste salt
to taste pepper

Instructions

STEP 1/5

In a small saucepan, bring the chicken stock to a simmer and in a separate heavy-based saucepan, melt the butter over low heat.

STEP 2/5

In the meantime, attach the fine shredding insert to Braun’s TributeCollection Food processor FP 3010 using the large food processor bowl. Shred the pumpkin pieces using speed level 3 - 6. Set the pre-set speed function to start directly at the right speed to achieve more precise results.

STEP 3/5

Attach the small chopper bowl to your Food processor and chop the onions in seconds without tearing eyes. Add the chopped onion and crushed garlic to the melted butter in the heavy-based sauce pan and stir over medium heat for two minutes until the onion has softened. Then shred the pumpkin with the help of the large food processor bowl and its coarse shredding insert and add it to the pan to cook for another 1 - 2 minutes. Clean the mini-chopper insert.

STEP 4/5

Add the rice and stir. Slowly pour some of the hot chicken stock into the pan until the rice is just covered. Stir gently until the stock has been absorbed. Continue to pour in the stock gradually and stir until all the stock has been absorbed and the rice has softened.

STEP 5/5

Attach the small chopper bowl to the Food processor again and chop the pecorino cheese. Add the grated pecorino to the pan and stir in the mascarpone until it is fully melted. Add the sage leaves. Season to taste, stir in the olive oil and serve.

This delicious risotto can be enjoyed for up to three days after making it – just keep it well covered in the fridge.
This recipe was prepared using Braun’s TributeCollection Food processor FP 3010, its large food processor bowl and its small chopper bowl.
This recipe can also be prepared using Braun’s MultiQuick Hand blender with its MQ 70 (1.5 l) food processor accessory and its shredding insert, like for example in our set: MQ 785 patisserie plus.
You can also use Braun's IdentityCollection Food processor FP 5160 or TributeCollection Food processor FX 3030.

Back to homepage
Recipes
Pumpkin, pecorino and sage risotto

Pumpkin, pecorino and sage risotto

Show me the recipe

Difficulty

Low

Time

0 min

Author

Marc Fosh

Show me the recipe

Servings:

Makes:

Ingredients

Instructions

STEP 1/5

In a small saucepan, bring the chicken stock to a simmer and in a separate heavy-based saucepan, melt the butter over low heat.

Food preparation

Breakfast

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Food preparation

Breakfast

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Pumpkin, pecorino and sage risotto

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Pumpkin, pecorino and sage risotto

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Pumpkin, pecorino and sage risotto

Ingredients

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STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Pumpkin, pecorino and sage risotto

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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