Ingredients (serves 4)
- 1kg pumpkin, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- 1 bunch of sage leaves, roughly chopped
- 1½ l vegetable stock
- 50g butter
- 300g risotto rice
- 1 small glass white wine
- 50g Parmesan
Preheat oven to 200C. Toss the pumpkin in 1 tbsp oil together with the chopped sage. Place on baking tray and cook for 30 mins until brown and soft.
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Mix the rice well into the butter and stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente, with a thick texture.
When the pumpkin is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. To serve, place a few of the whole pumpkin pieces on top.