Pumpkin and Sage Risotto

Ingredients

• 400g pumpkin (butternut or Hokkaido), diced
• 300g arborio or carnaroli rice
• 1 yellow onion, finely diced
• 2 garlic cloves
• 150ml white wine
• 1l vegetable stock, warm
• 50g parmesan, grated
• 30g butter
• 8 sage leaves
• Olive oil
• Salt, black pepper
• Nutmeg

Method

1. 11. Roast the pumpkin with olive oil at 200°C for 20 minutes until soft and caramelised.
2. 22. Sauté onion and garlic in olive oil. Add the rice, stir 1 minute.
3. 33. Pour in white wine, stir until absorbed.
4. 44. Add stock a ladle at a time, stirring often. Continue for 18 minutes.
5. 55. Fold in pumpkin, parmesan and butter. Season with nutmeg.
6. 66. Fry the sage leaves in butter until crispy. Top the risotto.