Pumpkin & Sage Risotto

Method

1. 01

   Preheat the oven to 200°C / 180°C fan / Gas 6. Toss the pumpkin with 2 tbsp of the olive oil, season well and roast for 25–30 minutes until tender and golden at the edges.

2. 02

   Meanwhile, heat the remaining oil in a large, heavy-based pan over a medium heat. Add the onion and cook gently for 8–10 minutes until soft and translucent. Add the garlic and cook for a further minute.

3. 03

   Add the rice and stir to coat in the oil. Pour in the wine and stir until absorbed.

4. 04

   Add the hot stock a ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This will take about 18–20 minutes. The rice should be tender but still have a little bite.

5. 05

   Stir in the butter and Parmesan. Fold in three-quarters of the roasted pumpkin, crushing some of it gently into the risotto. Season to taste.

6. 06

   Fry the sage leaves in a little butter until crisp. Serve the risotto topped with the remaining pumpkin, crispy sage leaves and extra Parmesan.