This weeks new recipe is a quick and easy sweet potato and pumpkin risoni (orzo) with crispy sage and walnuts. The sweet potato and pumpkin give this pasta a delicious nutty sweet flavour. Combined with the salty, crunchy toppings, and the creamy goats cheese, this dish has the perfect flavours and textures all in one.
It is cooked very similarly to a risotto. The base ingredients are sautéed off, then the risoni added, the liquids, and finally, the butter and parmesan added to bring it all together and gloss it up.
Once the risoni is cooked it may seem too liquidy, but this is a perfect consistency because as the risoni cools it will firm up slightly. We want the end result to be a smooth and silky risoni rather than a gluggy one.
I also have a creamy zucchini risoni with lemon and fresh mozzarella recipe on the website that you may also be interested in.
I hope you enjoy and please let me know if you have any questions.
- Olive oil
- Bunch of fresh sage leaves
- ¾ cup walnuts
- 500g sweet potato, grated
- 500g pumpkin, grated
- Pinch chili flakes (to your taste)
- 2 tbs fresh thyme leaves
- 1 tsp smokey paprika
- 3 cloves garlic, finely grated or crushed
- 500g Barilla Risoni (Orzo)
- ¾ cup white wine
- 500ml chicken or vegetable stock
- 1 cup boiling water
- 80g parmesan or pecorino (roughly 1 cup), finely grated 40g butter (roughly 2 tbs)
- 100g goats cheese
- Sea salt flakes
- Freshly cracked black pepper
- In a large saucepan add 2 tbs olive oil, the walnuts, sage leaves, and ½ tsp of sea salt flakes, then cook until the walnuts are golden and the sage is just crispy.
- Remove from the pan, place into a bowl, and set aside.
- In the same pan (no need to rinse) add a drizzle of olive oil, the grated sweet potato and pumpkin, and sauté for 4-5 minutes until soft and cooked through.
- Next, add a small knob of butter, the chili flakes, thyme, smokey paprika, and garlic, to the sweet potato and pumpkin mix and stir to combine.
- Add the risoni and sauté for 1-2 minutes.
- Add the wine and cook for 1-2 minutes allowing the alcohol to cook-off.
- Add the stock and water and stir well to combine.
- Continually stir the risoni over low-medium heat until the risoni is cooked through and al dente (firm to bite).
- Add the parmesan and butter and stir to combine until smooth and silky. The mixture will look quite ‘loose’ but as it cools it will firm up a little.
- Taste for salt and pepper and add as required.
- Serve topped with goats cheese and the crispy sage and walnuts. Enjoy!