risotto Pumpkin & crispy sage risotto

SERVES 2

Risotto isn’t as temperamental

It involves as some people think.

continuous some supervision but

if you use stirring isn’t necessary

rice (carnaroli, good quality risotto

A bowl arborio or vialone nano). of this is pure comfort. 2-3 cups chicken or vegetable

boiling water stock, or use salted

25g butter

2 tbsp olive oil, plus extra

for drizzling

1 large onion, finely diced

risotto rice

150g (about 3 handfuls)

100ml white wine

2cm cubes

1 cup pumpkin, cut into

Salt and pepper

Zest and juice of 1 lemon

Reggiano Grated Parmigiano-

in 10 -12 sage leaves, fried butter until crisp

pot to

1 Heat the stock in a simmering.

heavy- based

2 In a medium-sized,

butter, add pot or pan, melt the

sauté the the olive oil and gently

are soft onions. Once the onions

the rice. Stir and translucent, add

butter. Gently to coat in the oil and

Don’t fry for 2-3 minutes, stirring. let the onion brown.

allow to

3 Pour in the wine and

evaporated. bubble until almost

and simmer Add 1 cup hot stock

Keep adding until it is almost gone.

in this way, the remaining stock

until all the half a cup at a time,

the rice is just stock is used and/or

important cooked through. It is

allowed that the rice grains are

liquid to absorb most of the

because before the next addition

of this adds to the creaminess

to stir the the dish. It isn’t critical

but it is risotto continuously,

that it doesn’t important to ensure

eye on it. dry out, so keep an

about Add the pumpkin pieces

cooking. halfway through the

shake

4 Just before serving,

so that the pot, front and back,

the sides. risotto slaps against

the starches This helps to release and makes it extra-creamy.

of

5 Serve with a squeeze

on the lemon juice, and sprinkle grated Parmigiano-Reggiano

with and sage leaves. Drizzle olive oil.