Pumpkin and Sage Risotto

Early autumn pumpkin from your garden combined with fragrant sage makes a creamy, comforting risotto.

Ingredients:

200g arborio rice

250g pumpkin, diced

1 onion, chopped

700ml vegetable stock

2 tbsp butter

Handful fresh sage, chopped

50g parmesan

Salt and pepper

Method:

Sauté onion and pumpkin in butter, add rice, stir. Gradually add stock, stir until absorbed. Add sage and parmesan, season, and serve.

Cooking time: 35-40 minutes

Storage: Refrigerate 2 days; reheat gently.