{"id":20878,"date":"2014-10-31T12:44:57","date_gmt":"2014-10-31T11:44:57","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20878"},"modified":"2014-10-31T13:06:22","modified_gmt":"2014-10-31T12:06:22","slug":"phil-vickery-roasted-pumpkin-and-sage-risotto-recipe-on-this-morning","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20878\/phil-vickery-roasted-pumpkin-and-sage-risotto-recipe-on-this-morning\/","title":{"rendered":"Phil Vickery roasted pumpkin and sage risotto recipe on This Morning"},"content":{"rendered":"

Phil Vickery makes roasted pumpkin and sage risotto for Halloween on This Morning.<\/p>\n

The ingredients are: 2 tbsp olive oil, 1 small onion, very finely chopped, 1 clove garlic, very finely chopped, 180g risotto rice, 100mls medium white wine (optional), 800mls well flavoured vegetable stock, approx, 1 tbsp chopped fresh sage, 50-75g butter, 50-75g Parmesan cheese, finely grated, salt, pepper, 500g well roasted pumpkin, free of skin and seeds (about 1 kg fresh) and 1 small pumpkin to serve the risotto in (for 4 persons) or 4 small ones, hollowed out.<\/p>\n

To prepare the dish, Heat the oil and add the onion and soften for a minute or two. Then add the garlic and mix well.<\/p>\n

Add the rice and coat in the oil and onion mixture well.<\/p>\n

Add the white wine and reduce til almost gone, then add a couple of ladles of stock and bring to the boil.<\/p>\n

Stir all the time at the initial stage, turn down the heat slightly then add the sage.<\/p>\n

Keeping adding hot stock until the rice is cooked and creamy, but not overcooked. There should be a slight bite when eaten, but not raw.<\/p>\n

At this stage add the pumpkin, butter and cheese and mix through, season well with salt and pepper.
\nCover and leave for 2-3 minutes to rest.<\/p>\n

Serve in hollowed out warm pumpkins or in deep bowls with a few Parmesan shards or crisps.<\/p>\n

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