Summary

Ingredients

• 2 teaspoons sunflower oil
• 50 g walnuts, rouhly chopped
• 50 g butter
• 1 medium onion (s), chopped
• 2 tablespoon sage, chopped
• 400 g risotto
• 250 ml white wine
• 1 liter vegetable stock
• 300 g Hokkaido pumpkin (se), pitted, cut into small pieces
• 100 g blue cheese (e.. Stilton)

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Instructions

1. Brown the walnuts in the heated sunflower oil, remove the nuts and set aside. Add half of the butter, all the onion cubes and half of the sage to the oil and sauté for 6 - 8 minutes.
2. Stir in the rice, sweat until it is translucent. Add the pumpkin pulp. Deglaze with the white wine, then gradually add the vegetable stock while simmering until everything is thick and creamy. This takes about 20 minutes. Turn off the stove.
3. Stir in half of the walnuts, the rest of the butter and the crumbled cheese and leave to stand for at least 5 minutes with the lid closed. Serve sprinkled with the remaining walnuts and sage. Delicious with it: fresh white bread, a simple salad and a glass of wine.