Pumpkin, Sage and Girolle Mushroom Risotto
- 2 pint vegetable stock (hot, ready to use)
- 300g risotto rice
- 200ml white wine
- 1 white onion, diced
- 1 clove of garlic, crushed
- fresh sage leaves, washed, dried and diced
- 50g unsalted butter
- salt and pepper
- 250g pumpkin, peeled, diced
- parmesan cheese, grated
- 100g girolle mushroom, washed and prepared for cooking
- truffle oil
Sweat off the onions and garlic in a thick bottomed pan with half of the butter, keeping the onions as white as possible without browning them. Then add three quarters of the sage leaves to the onions. Turn down the heat and then add the rice to the pan and then once stirred, pour the white wine and mix well. Add the diced pumpkin to the rice followed by half of the vegetable stock and keep stirring the rice until the stock has been absorbed completely.
The rice will still be crunchy so add more stock to the rice until the rice has a very slight nutty crunch to it. Heat up a frying pan and then add the remainder of the butter to the pan. Add the mushrooms and gently fry them for two minutes, briefly setting them to one side before serving. And finally, sprinkle the parmesan onto the risotto mix and stir in well. Season to taste.
Warm up your plates / bowls. Serve your portions and then top with the mushrooms and garnish with the remaining sage. Drizzle with truffle oil.
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Squires Restaurant at Bedford Lodge Hotel
call 01638 663175.
Bedford Lodge Hotel