Pumpkin Risotto

(serves 5-6)IngredientsLarge wedge of ripe pumpkin, about 1 pound, deseeded and cut into 1/2 inch cubes (you can use pumpkin paste 1/2 pound)6 cups of chicken or vegetable broth10.5 ounces of risotto rice (arborio or carnaroli)Few knobs of butter1/4 cups of Parmesan, freshly gratedSmall handful of sage leavesSalt and black pepperOlive oil, for cooking and to drizzle

Instructions

To make pumpkin risotto with Parmesan; heat a little olive oil in a large pan, add the pumpkin and cook for 5-7 minutes until just softened, stirring occasionally. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth, adding a little of hot water as necessary (to get the purée moving in the blender). You can use canned mashed pumpkin instead.

Bring the stock to a simmer in a pan and keep it at a gentle simmer. Heat olive oil in a larger saucepan and put in the rice. Cook, stirring frequently, for about a minute, then add a ladleful of hot stock and stir until it is almost all absorbed before adding another one. Repeat until you've reached your last few ladlefuls of stock. Taste the rice to see if it is al dente. If not, add more stock. When soft, add the pumpkin purée and reserved pumpkin, stir through and season to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.

Heat a thin layer of olive oil in a small frying pan until hot. Fry the sage leaves for a few seconds until crisp then drain on kitchen paper. Ladle the risotto onto warm plates. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.

(You can make the dish faster byt putting the rice into a pan of boiling, lightly salted water. Boil for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to cook the risotto. If covered with cling film, the rice can be kept for up to 24 hours.)