Pumpkin risotto

Ingredients

• 300g arborio rice
• 400g pumpkin, peeled and cut into 2cm cubes
• 1.2L warm vegetable stock
• 1 medium white onion, finely diced
• 3 cloves garlic, minced
• 120ml dry white wine
• 80g parmesan, finely grated
• 30g unsalted butter
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• ½ tsp freshly grated nutmeg
• Salt and black pepper to taste
• Small handful fresh sage leaves, for finishing

Steps

1. 1

   1. Toss the pumpkin cubes with olive oil, salt, and pepper, then roast at 200°C for 25 minutes until tender and lightly caramelized. Mash about half the pieces into a rough purée and leave the rest whole.

2. 2

   2. Warm the stock in a separate saucepan over low heat and keep it at a gentle simmer throughout.

3. 3

   3. In a wide heavy-based pan, melt half the butter over medium heat and soften the onion for 5 minutes, then add the garlic and thyme and cook for another minute.

4. 4

   4. Add the rice and stir for 2 minutes until the grains turn translucent at the edges, then pour in the wine and stir until fully absorbed.

5. 5

   5. Add the warm stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next — this takes around 18 minutes total. Stir in the pumpkin purée and whole pieces halfway through.

6. 6

   6. Remove from heat, fold in the remaining butter, parmesan, and nutmeg, then season to taste. Rest for 2 minutes before serving topped with crisp fried sage leaves.