1 small onion, chopped
250 g butternut pumpkin, peeled and diced
200 g carnaroli or arborio (risotto) rice
800 ml vegetable or chicken stock, hot
sage leaves, chopped
2 tbsp parmesan grated, to serve
- Fry the onion gently in 1 tbsp oil in a deep frying pan or sauté pan until soft but not browned. Add the pumpkin and rice and stir for a few seconds to coat the grains with oil.
- Add a couple of ladles of stock and bring to a simmer. Cook, stirring, until almost all the stock is absorbed.
- Add the rest of the stock a little at a time, cooking until each addition is absorbed before adding the next, until the pumpkin is soft and the rice is creamy but still al dente. Stir in the sage and season well. Divide the risotto between bowls and sprinkle with cheese to serve.