350g Arborio rice
1 litre chicken stock
1 clove of garlic (crushed)
1 leek (thinly sliced crossways)
50g unsalted butter
15 sage leaves (fresh)
150ml dry white wine
500g butternut pumpkin, peeled, deseeded and cut into 2cm cubes
25g finely grated parmesan cheese
1 tablespoon finely shredded fresh sage
2 & 1/2 tablespoons olive oil
Salt and pepper
Preheat your oven to 200’C.
In a large flameproof dish over medium heat, melt the butter until foaming. Add sage leaves to the butter and cook for a further two minutes (until sage leaves are crisp). Use a pair of tongs to transfer the sage leaves to a plate lined with paper towel and set aside.
Now add the garlic and leek to the pan with the butter and stir for 5 minutes (until leek is soft). Remove pan from heat and add the stock, rice and wine. Now cover with foil or a lid. Place the pan in the oven (middle shelf) stirring every 15 minutes (cook for 30 minutes or until rice is tender and liquids have been absorbed).
While this is cooking, place the pumpkin on a baking tray and season with salt and pepper and drizzle with the oil. Bake the pumpkin on the top shelf of the oven for around 30 minutes.
Remove pumpkin and risotto from oven and add the pumpkin, parmesan cheese and shredded sage to the risotto stirring until combined. Serve and top with the crisp sage leaves.