About the Recipe
1 pint vegetable (or chicken) stock
1 small onions chopped
12 fresh sage leaves
2 tbsp olive oil
170g/60oz Arborio rice
250g/9oz pumpkin, diced small
2oz of butter
Optional: Piece of fresh Parmesan, or vegetarian Parmesan-style grating cheese
1. Heat the stock until almost boiling and then keep over a very low heat. In a
separate heavy-based saucepan fry the onion in the oil over a low heat until
soft but not browned. Add the chopped sage and cook for a couple more
2. 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.
3. From then on add more stock a little at a time, until the pumpkin is soft and
the rice nicely al dente (has a little bite to it). You may not need all the stock,
but the texture should be loose and creamy.
4. Stir the butter into the risotto, and season well with salt and pepper. Divide
into 4 bowls and sprinkle a few crispy sage leaves over each portion. Bring
the cheese and a grater to the table for your guests to serve themselves.