PUMPKIN AND SAGE RISOTTO

PUMPKIN AND SAGE RISOTTO image

Yield 4 servings

Number Of Ingredients 11

2 tbsp olive oil
1 knob butter
1 chopped onion
300g risotto rice
400g pumpkin flesh
2 tbsp fresh sage
2 tbsp dried sage
200ml dry white wine
1 litre hot vegetable stock
8 thin smoked streaky bacon rashers
4 tbsp grated Parmesan

Steps:

1. Heat 2 tbsp of olive oil and a knob of butter in a wide pan. Add a chopped onion and fry for about 5 minutes, or until softened. Stir in 300g risotto rice and turn in the oil until all the grains are coated. 2. Stir in 400g pumpkin flesh, cut into cubes, and 2 tbsp chopped fresh sage or 2 tsp dried sage. Add 200ml dry white wine and bring to the boil. Add 1 litre hot vegetable stock a quarter at a time, adding each quarter only after the previous stock has been absorbed by the rice. 3. Meanwhile, grill 8 thin smoked streaky bacon rashers until crisp. When the rice is tender and the stock absorbed, stir in 4 tbsp grated Parmesan, spoon onto plates and top with the bacon. Serve with extra Parmesan for sprinkling over.