- Large wedge of ripe pumpkin
- Olive oil, for cooking and to drizzle
- 1 cup chicken stock
- 1 cup risotto rice
- S & P
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- Small handful of sage leaves
Cut the pumpkin into small cubes or get your pumpkin puree ready.
In aÂ skillet- heat oil over medium heat.Â Â Add the pumpkin and cook gently for 5 minutes, stirring occasionally. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth.
Bring the stock to a simmer in a pan and keep it at a gentle simmer over a low heat. Heat a little olive oil in a larger saucepan and tip in the rice. Cook, stirring frequently, for a minute, then add a ladleful of hot stock and stir until it is almost all absorbed before adding another ladleful.
Repeat until youâ€™ve reached your last few ladlefuls of stock. Taste the rice to see if it is al dente. If not, add more stock. Add the pumpkin purÃ©e and reserved pumpkin, stirring through and seasoning to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.
Heat a thin layer of olive oil in a small frying pan until hot. Fry the sage leaves for a few seconds until crisp then drain on kitchen paper.
Ladle the risotto on to warm plates and tap the bottom of each plate gently to spread it out. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.