Pumpkin Risotto

Method

• 1)

  Preheat oven to 180C

• 2)

  Cut pumpkin into wedges

• 3)

  Place in baking dish and drizzle in olive oil and place in oven for approx 1 hour (until roasted)

• 4)

  When pumpkin nearly ready, finely chop one onion

• 5)

  Put pan/pot on low heat and add good whack of butter

• 6)

  Add onions to low to medium heat and leave for approx 10 minutes to sweat down

• 7)

  Once pumpkin is ready, scoop pumpkin (without seeds or skin) into a blender, add 1/2 a cup of stock and blitz into puree

• 8)

  Once onions have sweated down, add zest of one lemon and 2 cups of Arborio rice.

• 9)

  Add a cup of white wine and the rest of the stock

• 10)

  Boil kettle so you have hot water ready to pop up liquid in risotto

• 11)

  Give rice a good stir to make sure it isn’t stuck to bottom

• 12)

  Add a small pinch of salt and a couple of cracks of pepper

• 13)

  Put the lid on your pot and leave to cook down for approx 10 minutes

• 14)

  Get separate pan and heat up some olive oil in it

• 15)

  Once oil is hot add sage leaves, should sizzle if hot enough.

• 16)

  Remove after approx 3 minutes (once crispy) and place on paper towel

• 17)

  After 10 minutes, remove lid. A lof of the liquid should have started to evaporate, replace with hot water from kettle until all rice is covered again. Give a little shake of pot to make sure it isn’t sticking

• 18)

  After approximately 15 minutes, add the pumpkin puree to the rice and fold through gently

• 19)

  Remove from heat after approx 20 – 25 minutes. Should still be some residual liquid but should have a nice gloopy consistency.

• 20)

  Serve on a plate. Break up a cube of goats cheese over the top and add leaves of crispy sage, a sprinkle of chilli flakes, a squeeze of lemon and enjoy!