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Place pumpkin pieces in a pre-heated oven with a glug of olive oil and plenty of salt and pepper and allow to roast until cooked through.
Place stock in medium sized saucepan and place on the back of the stove and bring to a simmer.
Meanwhile pour olive oil and half the butter into a heavy based casserole or deep frying pan over medium heat.
Add onions, garlic and celery and allow to cook for 5 to 10 minutes or until the onions are soft.
Turn up the heat and add the risotto rice, stirring frequently to coat in the olive oil.
Add the glass of white wine and stir. Cook until the smell of alcohol has gone.
Start adding the heated stock, one ladle at a time, giving the rice a good stir and allowing the stock to absorb before adding the next ladle.
Just before adding the last ladle add the cooked pumpkin and gently stir through.
Heat the remaining butter in a small saucepan and add the sage leaves, cook until the are crisp and the butter has turned a soft nut brown.
When the risotto is cooked, it will be soft but still have a little bite, turn off the heat add the butter and sage mixture and the parmesan. Place a lid on top and leave it for 5 to 10 minutes before giving it a good stir and serving.
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