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Recipe: pumpkin, mascarpone & sage tilda brown basmati rice
If you're bored of risotto then opt for this nutty, wholesome dish that perfectly compliments the savoury sweetness of the pumpkin. Delish!
- Place the butter and onion in a large saucepan over a moderate heat and cook for 5 minutes until the onion begins to soften.
- Add the sage and garlic and cook for 2 minutes more until the sage goes a bit crispy.
- Add the pumpkin and rice and stir over the heat for 1 minute until it starts to stick.
- Pour over the stock and simmer stirring occasionally for about 25 minutes until both rice and pumpkin are tender and most of the liquid has been absorbed.
- If there’s quite a bit of liquid left, then drain it and discard it.
- Stir in both cheeses until you have a creamy looking rice mixture and serve immediately with crispy fried sage leaves and parmesan shavings.
