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Pumpkin and sage risotto
( SERVES 4 )

NZ Woman's Weekly

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Risotto can only be made with a rice grown specifically for the purpose – look out for packets of arborio.

2 cups	Pumpkin, peeled and diced
3 Tbsp	Olive oil
2	Garlic cloves, crushed
2 Tbsp	Fresh rosemary, chopped
2 Tbsp	Fresh sage, chopped
2 Tbsp	Unsalted butter
½ cup	Onion, diced
1½ cups	Arborio rice
½ cup	White wine
5 cups	Vegetable stock, or chicken stock, hot
½ cup	Parmesan cheese, grated
1 squeeze	Lemon juice
½ cup	Feta, crumbled
1 handful	Fresh sage, to serve

Heat the oil in a large saucepan. Add pumpkin, garlic, rosemary, sage, 1/4 teaspoon salt and some pepper. Cook for 10 minutes over a medium heat until the pumpkin is tender. Remove and set aside.
In the same pan, melt half the butter. Add the onion and cook over a medium heat for 2 to 4 minutes. Add the rice, stir to coat with the butter. Cook for 2 to 3 minutes. Add the white wine and cook until absorbed.
Pour 1 cup of the hot stock into the rice and stir with a wooden spoon until absorbed. Continue adding the rest of the stock 1 cup at a time, letting each addition be absorbed completely before adding more liquid.
When half the stock has been used, about 10 to 12 minutes, add the pumpkin.
Finish adding the remaining stock, ½ cup at a time, until all the rice is cooked.
To finish, stir the remaining butter and parmesan. Season with a squeeze of lemon juice, salt and pepper, and decorate the top with crumbled feta cheese.