PUMPKIN RISSOTTO

400g pumpkin, cubed

400g butternut, cubed Ground cinnamon Olive oil

16 leaves fresh sage,

6 chopped and

10 left whole

1 small onion, finely chopped

500g risotto/Arborio rice

1ℓ chicken or vegetable stock Pine nuts, to taste Sunflower oil Grated Parmesan cheese to serve

› Preheat the oven to 180°C. Put the pumpkin and butternut in a roasting dish and drizzle with olive oil. Sprinkle with a little cinnamon and roast in the oven for approximately 30 minutes, or until brown. Once cooked, mash half and reserve the rest for later.

› Heat some olive oil in a large saucepan. Fry the onion and some chopped sage until soft. Add the rice, and stir thoroughly until all the grains are covered in a thin layer of oil. Add one cup of hot stock, and stir well. Then add two more cups and leave to simmer gently. Add the last cup of water just before the rice is cooked through.

› Add the pumpkin and butternut mash.

› In a separate pan, dry roast the pine nuts and put aside. Heat a little sunflower oil in the same pan, and fry the whole sage leaves until crispy.

› Roughly mix the reserved whole pumpkin cubes into the risotto. Sprinkle with the crispy sage leaves, and toasted pine kernels and serve with the Parmesan.