Pumpkin and Sage Risotto

Ingredients

• 200 g Fresh pumpkin
• 240 g Arborio rice
• 1 head Small onion, finely chopped
• 2 clove Garlic
• 1 tsp Salted butter
• 1 tsp Oilve oil
• 800 ml Home made vegetable stock
• 1 tbsp Sage, fresh, chopped
• 50 g Parmesan cheese
• 1 g Salt and freshly ground black pepper to taste

Method

1. Heat olive oil and butter in a pan, sauté the onion and garlic for 3-4 minutes.
2. Add the pumpkin and cook for 5 minutes until slightly soft.
3. Stir in the rice and cook for 1-2 minutes.
4. Gradually add the broth (and wine if using), stirring frequently until the liquid is absorbed and the rice is tender (about 20-25 minutes).
5. Stir in the sage and Parmesan, season with salt and pepper, and serve.