Pumpkin and Sage Risotto

Method

1. 1

   Roast the pumpkin cubes at 200 C for 20 minutes until tender.

   • 300 g
2. 2

   Soften the spring onion greens in garlic-infused oil, add the rice and toast 2 minutes.

   • 300 g
   • 2 tbsp
   • 2
3. 3

   Add the hot stock one ladle at a time, stirring, for about 18 minutes until the rice is creamy and just cooked.

   • 1000 ml
4. 4

   Crisp the sage leaves in butter in a small pan.

   • 8 leaves
   • 20 g
5. 5

   Fold the pumpkin and parmesan into the risotto and top with the crispy sage.

   • 50 g