Ingredients
- 300g pumpkin or butternut squash
- 3 garlic cloves
- 2 sprigs of sage
- ½ tsp of chilli flakes
- 1 tbsp of organic olive oil
- 1 onion
- 1 celery stalk
- 150g arborio rice
- 2 very low salt vegetable stock cubes
- 1 tbsp of pine nuts
- 1 nutmeg for grating
Instructions
Prepare the pumpkin
- Cut the unpeeled pumpkin into small chunks, no bigger than 1cm and spread out on the baking tray
- Add the unpeeled garlic cloves sage leaves and chilli flakes to the tray
- Drizzle over ½ tbsp olive oil
- Season with salt and pepper and place the tray in the hot oven
- Roast the pumpkin for around 20-25 minutes until tender
- Peel, trim and finely dice the onion
- Trim the celery and finely slice
- Prepare the stock with 850ml of boiling water, reserve 150ml for later
- Heat the remaining olive oil in the pan over a medium heat, add the onion, celery and a pinch of salt to the pan and stir for 4-5 minutes until soft
- Add the risotto rice to the pan and stir for 1 minute
- Add 300ml of the stock, put the lid on and cook for 5 minutes or so, until the liquid has absorbed
- Remove the lid, add 200ml more stock, put the lid back on and cook again for another 7 minutes
- Take the lid off and stir the risotto for 1 minute
- Continue to add the remaining stock, a ladle at a time, stirring constantly
- Take the tray out of the oven and transfer half the pumpkin and sage leaves to the food processor
- Remove the skins from the roasted garlic cloves and place the cloves in the blender
- Add the remaining stock to the food processor and blitz into a puree
- Add the pumpkin puree to the pan and fold it into the risotto
- Taste and season to perfection with salt
