Ingredients

The following ingredients have 4 Servings
  • 1 cup risotto rice
  • 30 g butter ((1 oz))
  • 1 onion
  • 3 cloves of garlic
  • 3 leaves of fresh sage
  • 4 cups vegetable stock ((broth))
  • 2 tbsp grated parmesan
  • 2/3 cup canned pumpkin
  • salt and pepper to taste

Instruction

  • Peel and chop the onion, garlic and roughly chop the sage.
  • Melt the butter in a pan set over a low to medium heat, add the sage, onion and garlic and fry gently until the onion is soft.
  • Add the rice, and give it a good stir for 1-2 minutes until the rice is transluscent.
  • Add one ladleful of broth at a time, continuing to stir until the broth is used up and the rice is creamy and tender, it should take about 20 minutes.
  • Stir in the parmesan and pumpkin, and season with salt and pepper to taste.
  • Serve hot with more parmesan.