Pumpkin Risotto with Crispy Sage

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 570ml/1 pint vegetable or chicken stock
• 1 small onion
• 12 fresh sage
• 2 tbsp olive oil
• 170g/6oz arborio (risotto) rice
• 250g/9oz pumpkinbutternut squash
• 50g/2oz butter
• salt and freshly ground black pepper
• 12-16 fresh sage
• 2 tbsp sunflower oil
• piece fresh parmesanparmesan

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the stock in a saucepan and keep it barely simmering over low heat.

2. Peel and cut the squash into small cubes. Finely chop the onion and the 12 fresh sage leaves. Set aside the 12-16 whole sage leaves for crisping.

3. Heat the olive oil in a wide pan over medium heat. Add the onion, squash and chopped sage and cook for 5 minutes until softened.

4. Stir in the rice and cook for 2 minutes until the grains look translucent. Add a ladle of hot stock, stirring until absorbed, then keep adding stock a ladle at a time for about 18 minutes until the rice is creamy and tender.

5. Season the risotto with salt and freshly ground black pepper. Grate in the parmesan and stir in half the butter.

6. Heat the sunflower oil in a small frying pan over medium-high heat. Fry the whole sage leaves for 30-60 seconds until crisp, then drain on paper towel and sprinkle lightly with salt.

7. Remove the risotto from the heat, stir in the remaining butter, cover and rest for 2 minutes. Spoon into bowls and top with the crispy sage.