Ingredients Jump to Instructions ↓

  1. Large wedge of ripe pumpkin

  2. Olive oil, for cooking and to drizzle

  3. 1 cup chicken stock

  4. 1 cup risotto rice

  5. S & P

  6. 2 tablespoons butter

  7. 1/2 cup Parmesan cheese, grated

  8. Small handful of sage leaves

  9. What's Next:

  10. Cut the pumpkin into small cubes or get your pumpkin puree ready.

  11. In a skillet- heat oil over medium heat. Add the pumpkin and cook gently for 5 minutes, stirring occasionally. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth.

  12. Bring the stock to a simmer in a pan and keep it at a gentle simmer over a low heat. Heat a little olive oil in a larger saucepan and tip in the rice. Cook, stirring frequently, for a minute, then add a ladleful of hot stock and stir until it is almost all absorbed before adding another ladleful.

  13. 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. Add the pumpkin puree and reserved pumpkin, stirring through and seasoning to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.

  14. 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.

  15. Ladle the risotto on to warm plates and tap the bottom of each plate gently to spread it out. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.

  16. Eat well & Laugh often! Tweet

Instructions Jump to Ingredients ↑

  1. Don’t let this Gordon Ramsay


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