Ingredients

Ingredients For the pumpkin risotto

• 570ml/1 pint vegetable or chicken stock

• 1 small onion, chopped

• 12 fresh sage leaves, chopped finely

• 2 tbsp olive oil

• 170g/6oz arborio (risotto) rice

• 250g/9oz pumpkin or butternut squash, diced small

• 50g/2oz butter

• salt and freshly ground black pepper

For the crispy sage

• 12-16 fresh sage leaves

• 2 tbsp sunflower oil

For serving

• piece fresh parmesan, or vegetarian parmesan-style grating cheese

Description

Simple, Yet Stylish, Hugh Fearnley-Whittingstall’s Pumpkin Risotto With Crispy Sage Takes No Time To Cook.

View Full Recipe