471 0 0 0 16 9. Will We Entertain Differently in 2022? To concentrate the flavor of pumpkin pie, the pumpkin flesh is pumpkin leaves before being pureed. Fresh whipped cream is a cool counterpoint to the filling’s ginger, nutmeg, and cinnamon.
Read the full recipe after the video. 834 0 0 0 0 11. Why do I have to complete a CAPTCHA? Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. What can I do to prevent this in the future? If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware.
If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. Another way to prevent getting this page in the future is to use Privacy Pass. You may need to download version 2. 0 now from the Firefox Add-ons Store. Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook. In a separate heavy-based saucepan fry the onion in the oil over a low heat until soft but not browned.
Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed. You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy – it only takes a matter of seconds. Stir the butter into the risotto, and season well with salt and pepper. Divide into 4 bowls and sprinkle a few crispy sage leaves over each portion.
Bring the cheese and a grater to the table for your guests to serve themselves. The BBC is not responsible for the content of external sites. Read about our approach to external linking. This is an easy lasagne to make in that, unlike a traditional meat one, there are not two sauces to do in advance. Don’t be put off by the length of the recipe that follows. It takes longer to explain than to do!