Ingredients – serves 4 generously as a main meal or 6 as a side dish Adapted from Donna Hay
4 tablespoons olive oil
1 large onion, finely chopped
12 sage leaves
400g arborio rice
800g pumpkin, peeled and chopped into small pieces
5 cups chicken stock – use vegetable stock if you want to keep it vegetarian
Salt and freshly cracked black pepper
40g finely grated parmesan
Extra finely grated parmesan and fried sage leaves, to serve
Preheat oven to 200C. Place the diced pumpkin on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper and mix with your hands to ensure all the pumpkin is coated with some oil. Place in the oven and roast for 25 – 30 minutes. Remove the pumpkin and set aside – this step can be done a few hours in advance. In Donna Hay’s original recipe the pumpkin isn’t roasted and is added to the risotto raw, so if you’re stretched for time you can certainly skip this step but I like the extra layer of flavour the roasted pumpkin adds to the risotto.
Heat a large ovenproof saucepan (I used large but shallow sauté pan) over medium-high heat. Add the first measure of oil and onion and cook for about 5 minutes or until soft. Add the sage and cook for another couple of minutes. Add the rice, pumpkin, stock and season with salt and pepper. Cover with a tight-fitting lid and bake for 30 minutes. At this stage the risotto will still be quite liquid. Remove the pan from the oven and place over medium heat and stir for a few minutes or until the liquid in the pan has slightly thickened. Turn off the heat and stir through the butter and parmesan and stir for another couple of minutes. Taste for seasoning and adjust if necessary. Sprinkle with extra parmesan and fried sage leaves to serve.