Pumpkin and Sage
Risotto
570ml vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, finely chopped
2 tbsp olive oil
170g arborio rice
250g pumpkin, diced small
50g butter
Salt and freshly ground black pepper
Handful fresh sage leaves, torn
Freshly grated parmesan cheese
Instructions
1. Heat the stock until almost boiling and then keep over a very low
heat. In a separate heavy-based saucepan saute the onion in the oil until soft
but not browned. Add the chopped sage and cook for a couple more minutes.
2.
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 and a little more stock,
and continue to simmer gently until the stock is absorbed. From then on add more
stock a little at a time, until the pumpkin is soft and the rice nicely al
dente. You may not need all the stock, but the texture should be loose and
creamy.
3. Stir the butter into the risotto, and season well with salt and
pepper. Divide into four servings and throw a few pieces of torn sage leaves
over each portion. Sprinkle with parmesan cheese and serve.