Pumpkin Risotto

Method

1. 01

   Step 1: Roast the pumpkin

   Heat the oven to 200 °C. Cut half the squash into 1.5 cm cubes, toss with 1 tbsp oil and a pinch of salt and roast for 20–25 minutes until tender and browned at the edges. Add the sage leaves for the last 5 minutes, turned in the oil on the tray, so they crisp up.

2. 02

   Step 2: Grate and heat

   Coarsely grate the rest of the squash. Keep the stock at a bare simmer on the next burner so it is always hot.

3. 03

   Step 3: Soften the onion

   In a wide heavy pan, heat the remaining oil with 20 g of the butter. Cook the onion over medium heat for 5 minutes until translucent, then add the grated squash and cook for 3 minutes more.

4. 04

   Step 4: Toast the rice

   Add the rice and stir for 2 minutes until the grains are hot and translucent at the edges. Pour in the wine and stir until it has almost all been absorbed.

5. 05

   Step 5: Add stock gradually

   Add the stock a ladleful (about 150 ml) at a time, stirring often, adding more once the last has nearly been absorbed. After 17–20 minutes the rice should be tender with a slight bite at the centre and loose enough to slowly spread when spooned.

6. 06

   Step 6: Beat in butter and cheese

   Take the pan off the heat and add the remaining cold butter, the cheese and nutmeg, then season with salt and pepper. Beat vigorously for 1 minute until glossy and creamy, then cover and leave for 2 minutes.

7. 07

   Step 7: Serve

   Spoon onto warm plates — it should settle into a soft wave. Top with the roasted squash and crisp sage.