Ingredients

Steps

• Heat the stock until nearly boiling and keep warm over low heat.
• Sauté the onion in olive oil in a saucepan until soft.
• Add the chopped sage and cook for two minutes.
• Stir in the rice to coat with oil.
• Add 190ml of stock and simmer until absorbed.
• Add the diced pumpkin and more stock, simmering until absorbed.
• Continue adding stock gradually until the rice is al dente and pumpkin is soft.
• Fry the remaining sage leaves in sunflower oil until crispy.
• Stir butter into the risotto and season with salt and pepper.
• Serve in bowls topped with crispy sage and grated cheese.