Pumpkin and safe risotto
1 quantity basic risotto (see recipe below)
2 tbsp olive oil
½ cup loosely packed sage leaves
500g chopped pumpkin, peeled
1 ¾ litres chicken stock
100g butter, chopped
150g brown onion, finely chopped
2 cloves garlic, crushed
400g carnaroli or arborio rice
80g grated Parmesan
To make basic risotto, bring 11/2 litres stock to a simmer in a medium saucepan; keep warm on low heat.
Heat half the butter in a heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 mins or until onion is soft.
Add rice; stir for 2 mins or until well coated.
Add the remaining stock; bring to the boil.
Stir in 1 cup hot stock until absorbed.
Continue adding stock mixture, 1 cup at a time, stirring frequently, until absorbed after each addition.
Stir in remaining butter and parmesan.
Heat oil in a frying pan over medium heat; cook sage, stirring, for 2 mins or until crisp.
Remove with a slotted spoon to paper towel. In the same pan, cook pumpkin, turning until browned and tender.
Just before serving, stir pumpkin and sage into risotto.