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.