- 2 tbsp olive oil
- 1 small onion, very finely chopped
- 1 clove garlic, very finely chopped
- 180g risotto rice
- 100mls medium white wine (optional)
- 800mls well flavoured vegetable stock, approx
- 1 tbsp chopped fresh sage
- 50-75g butter
- 50-75g Parmesan cheese, finely grated
- salt & pepper
500g well roasted pumpkin, free of skin and seeds (about 1 kg fresh)
Then cut into 1cm pieces, or thereabouts
1 small pumpkin to serve the risotto in (for 4 persons) or 4 small ones, hollowed out
Heat the oil and add the onion and soften for a minute or two. Then add the garlic and mix well.
Add the rice and coat in the oil and onion mixture well.
Add the white wine and reduce till almost gone, then add a couple of ladles of stock and bring to the boil.
Stir all the time at the initial stage, turn down the heat slightly then add the sage.
Keeping adding hot stock until the rice is cooked and creamy, but not overcooked. There should be a slight bite when eaten, but not raw.
At this stage add the pumpkin, butter and cheese and mix through, season well with salt and pepper.
Cover and leave for 2-3 minutes to rest.
Serve in hollowed out warm pumpkins or in deep bowls with a few Parmesan shards or crisps.