Pumpkin Parmesan Risotto

• Pumpkin(500 g)
• Arborio Rice(320 g)
• Onion(1)
• Garlic(2 cloves)
• Vegetable Broth(1 L)
• White Wine(120 ml)optional
• Butter(40 g)
• Olive oil(1 tbsp)
• Parmesan(80 g)
• Sage(8)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Nutmeg(¼ tsp)optional

Method

1. 1

   Peel and cut {Pumpkin} into small irregular chunks. Finely chop {Onion}, mince {Garlic}, grate {Parmesan}, and roughly slice the {Sage} if using.

   ~10 min

2. 2

   Warm the {Vegetable Stock} in a saucepan and keep it at a gentle simmer while you cook the risotto.

   ~5 min

3. 3

   In a wide pan, melt half the {Butter} with the {Olive oil} over medium heat. Add {Onion} and cook until softened, then stir in {Garlic}, {Pumpkin}, {Salt}, {Black pepper}, and {Nutmeg}. Cook until the pumpkin starts to soften at the edges.

   ~8 min

4. 4

   Stir in the {Arborio Rice} and cook for 1 minute to coat the grains. Pour in the {White Wine} and let it bubble away almost completely.

   ~3 min

5. 5

   Add the hot {Vegetable Stock} a ladle at a time, stirring regularly and letting each addition absorb before adding more. Cook until the rice is tender with a slight bite and the pumpkin has broken down into the risotto.

   ~18 min

6. 6

   Take the pan off the heat. Stir in the remaining {Butter}, most of the {Parmesan}, and the {Sage}. Rest for 1 minute, then loosen with a splash of hot water if needed and serve topped with the remaining {Parmesan}.

   ~6 min