Risotto alla Zucca (Italian Pumpkin Risotto)

• 450 g Pumpkin, peeled and deseeded
• 1 tbsp Olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 900 ml Vegetable stock, hot
• 1 medium Yellow onion
• 50 g Butter
• 8 leaves Fresh sage
• 180 g Arborio rice
• 60 g Parmesan

1. Heat the oven to 220°C (430°F). Cut the pumpkin into 2 cm chunks, then toss on a baking tray with the olive oil, 0.5 tsp of the fine sea salt and a pinch of the black pepper. Roast for 20 to 25 minutes until tender and lightly caramelised.
2. Meanwhile, pour the vegetable stock into a saucepan and keep it at a gentle simmer. Finely chop the yellow onion. Grate the parmesan and set it aside.
3. Melt the butter in a large pot over a medium heat, then add the onion with the remaining fine sea salt and cook for 8 to 10 minutes until soft but not coloured. Add the fresh sage leaves and cook for 30 seconds until fragrant. Stir in the arborio rice and toast for 2 minutes until the grains look slightly translucent at the edges.
4. Add a ladle of hot stock and stir until it is mostly absorbed. Continue adding stock a ladle at a time, stirring often, for 16 to 18 minutes until the rice is al dente and the risotto is creamy and loose. You may not need every last drop of stock, or you may need a splash more depending on your pan and rice.
5. Stir in the roast pumpkin, gently crushing a few pieces to enrich the texture. Take the pot off the heat and stir in the parmesan and the remaining black pepper. Cover and rest for 2 minutes, then taste and adjust with a little more fine sea salt if needed before serving.

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