Pumpkin risotto

This recipe can be made using leftovers from the spicy pumpkin recipe. We’ve made this twice – the first with leftovers using a butternut squash and the second time from scratch using a larger, different type of pumpkin which broke down more when it was cooked. Both recipes were delicious but the texture of this risotto was slightly gloopier.

Serves 4

1/2 butternut squash, roasted following the spicy pumpkin recipe for 30 minutes at 200ÂșC
1 medium onion, finely chopped
250g risotto rice
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 litre chicken stock
50ml dry white wine or fino sherry
60g finely grated parmesan
40g butter
1 tablespoon dried sage
olive oil, salt and pepper

Keep the chicken stock hot on a low heat.

Heat the oil in a casserole and gently fry the onion, celery and garlic for about 15 minutes until soft. Add the wine and stir well until it has been absorbed.

Turn the heat up and add the rice, stirring well to coat all the grains until they start to go translucent at the edges. Turn the heat down to a low simmer and add a ladleful of the stock. The important thing is to keep stirring the risotto and gradually add the stock a ladleful at a time and only add more when it has all been absorbed. Keep stirring and adding stock for about 15-20 minutes until the rice is cooked to your taste. Turn off the heat and stir in the parmesan cheese, butter and sage. Serve.