Creamy pumpkin risotto #isolationcooking

It’s that time of year when you want to make pumpkin risotto.
Add sour cream, pinenuts, burnt butter sage and a little sprinkle of chilli
What’s not to love?

You need for 4 fashionistas or 34 models:

1kg butternut pumpkin, peeled, cut into
2cm pieces
1/4 cup (60ml) extra virgin olive oil
1/4 teaspoon dried chilli flakes
1.5 litres chicken or vegetable stock
50g butter
2 medium (300g) onions, chopped finely
2 cloves garlic, chopped finely
2 cups (400g) arborio rice
1/2 cup (125ml) dry white wine
1/4 cup fresh sage leaves
1/4 cup (60g) mascarpone or sour cream
1/2 cup (40g) grated parmesan cheese
2 tablespoons pine nuts, toasted

• Preheat the oven to 200°C (180°C fan-forced).
• Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray.
• Season with salt; roast for about 25 minutes or until tender and browned lightly.
• Sprinkle with chilli.
• Reserve 1/4 of the pumpkin; cover to keep warm.
• Meanwhile, bring stock to a gentle simmer in a medium saucepan.
• Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured.
• Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute.
• Add wine, simmer, uncovered, until liquid has evaporated.
• Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed.
• Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added.
• Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).
• Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp.
• Remove with a slotted spoon and drain on absorbent paper.
• Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season.
• Serve topped with reserved pumpkin, pine nuts and crisp sage leaves.
• Delicious.