Pumpkin Risotto with Sage & Goat’s Cheese

      Perfect for winter

      1kg pumpkin, peeled, trimmed, diced to 1½cm cubes
      1 tablespoon olive oil
      50g butter
      1 onion, finely chopped
      2 cloves garlic, crushed
      2 cups (400g) Arborio rice
      ½ cup (125ml) dry white wine
      1.25 litres chicken stock
      15g fresh sage leaves
      ½ cup (40g) finely grated goat pecorino
      150g fresh goat’s cheese
      Fried sage leaves, for garnish
      Salt and pepper to taste

      1. Preheat oven to 200°C

      2. Toss the pumpkin and olive oil together and season with salt and pepper. Arrange on a baking tray lined with baking paper and roast for 15–20 minutes. Remove and keep warm.

      3. Follow recipe for Risotto Milanese, substituting sage leaves for saffron and pecorino for parmesan. Stir through half the roasted pumpkin and season with salt and pepper.

      4. To serve, spoon risotto into serving bowl and top with remaining roasted pumpkin, crumbled goat cheese and fried sage leaves.

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