Pumpkin Risotto

Steps

1. 1
   Heat the oven to 200°C. Toss half the pumpkin with 1 tbsp of the oil and a pinch of salt and roast on a tray for 25 minutes, until soft and caramelised at the edges.
2. 2
   Bring the stock to a bare simmer and keep it hot over low heat throughout — cold stock stalls the rice.
3. 3
   In a wide, heavy pan soften the onion in the remaining oil over medium heat for 5 minutes, then add the raw pumpkin and a ladle of stock, cover and cook for 10 minutes, until the pumpkin collapses when pressed.
4. 4
   Add the rice and toast it, stirring, for 2 minutes until the grains are hot and translucent at the edges, then pour in the wine and stir until it has evaporated.
5. 5
   Add the hot stock a ladle at a time, stirring often and adding the next only when the last is almost absorbed, for 17–18 minutes; the soft pumpkin breaks down and turns the rice orange.
6. 6
   Meanwhile melt 20 g of the butter in a small pan and fry the sage leaves for 1 minute until crisp; lift them out and keep the butter.
7. 7
   When the rice is tender with a slight bite, take the pan off the heat and beat in the remaining 40 g of cold butter, the cheese and the nutmeg for 1 minute, until creamy and loose.
8. 8
   Fold in the roasted pumpkin, season with salt and pepper, cover and rest for 2 minutes.
9. 9
   Serve on warm plates topped with the crisp sage and a drizzle of the sage butter.