Less than 30 mins preparation time
10 to 30 mins cooking time
- For the pumpkin risotto
- For the crispy sage
- 12-16 fresh sage leaves
- 2 tbsp sunflower oil
- For serving
- piece fresh parmesan, or vegetarian parmesan-style grating cheese
- Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
- 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 or squash 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.
- When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy – it takes a matter of seconds.
- Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.