Pumpkin and Sage Risotto

Ingredients

• Arborio rice
• Pumpkin
  
• Sage
• Parmesan cheese
• Herb bread
• Salt
• Onion
• Garlic

Method

1. Chop half the pumpkin into largish bits and boil until soft in 1 litre of lightly salted water.
2. Chop other half of pumpkin into small even sized cubes and fry over low heat until carmelised on all sides. Patience is the key, just let 'em sizzle away on one side until they are nicely browned and sweet.
   
   
3. Once the first batch of pumpkin is soft, blitz it with a stick blender and add water to make up to 1.5 litres or so.
   
   
4. Stick herb break in hot oven to heat.
   
5. Chop onion and garlic and sweat for a little while.
6. Dump in rice and swirl around until covered with the oily goodness.
   
   
7. Add the pumpkin stock bit by bit whilst stirring.
8. Half way through the stock add most of the chopped sage (retain a little for garnish)
9. Risotto is done when it mostly squishes between your fingers.
10. Add the grated parmesan cheese and stir to melt in.
    
11. Serve with herb bread, garnished with left over sage.
    
    

Time to cook: 45 minutes
Cost per serve: $4.00
Inspiration: An Andrew Blake recipe from one of those newspaper inserts.