Pumpkin & Sage Risotto

Preparation

• Heat 1 tbs of the oil in a large pan, add the pumpkin and fry for 8-10 minutes until the pumpkin is softened.

• Set aside ¼ of the pumpkin then blitz the remaining in a blender to form a smooth purée.

• Bring the chicken stock to a simmer in a sauce pan, heat the remaining oil in a pan and add the rice, fry for 2-3 minutes stirring until the rice begins to turn translucent, then add the stock a ladleful at a time until cooked.

• Add the pumpkin purée as well as the reserved pumpkin cubes, Parmesan, Sage and Black Pepper to the rice, stir to combine, then serve.