Pumpkin Sage And Chilli Risotto

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 125 g butter
• 1 large onion, chopped
• 1 red chile, deseeded and chopped
• 500 g pumpkin, peeled and chopped
• 500 g risotto rice
• 1500 ml vegetable stock, hot
• 3 tablespoons chopped sage
• 75 g parmesan cheese

Recipe

• 1 heat half the butter and fry the onion until soft.
• 2 add chillies and stir well.
• 3 add pumpkin and cook for 5 minutes.
• 4 add rice and stir well.
• 5 add the stock a ladle at a time until it has all been absorbed (about 20 mins).
• 6 add the sage, remaining butter and parmesan and stir well.
• 7 leave to rest for 5 mins and serve.