· 1 small handful Parmesan cheese , freshly grated, plus extra for serving
· extra virgin olive oil
· 1.5 litres hot vegetable stock
· 50mls crème fraiche
· olive oil
Method
1. Heat your stock in a pot and keep on a low simmer
2. Place the diced pumpkin, crushed cloves garlic, chopped sage and splash of olive oil in a bowl, season with plenty of salt and pepper and roast in a pre-heated oven at 180 for 20 minutes until golden and caramelised, them set to one side ready to add to the finished risotto
3. In a large pan, heat olive oil and add the onion and celery. Sauté without colouring them for at least 5 minutes on medium heat, then turn the heat up and add the rice. Give it a stir and toast the rice for 3-4 minutes
4. Add the wine and stir well
5. Keep stirring until the wine has cooked into the rice.
6. Add a ladle of the hot vegetable stock and a good pinch of salt
7. Turn the heat down to a simmer and keep adding ladleful’s of stock, stirring to release the starch out of the rice
8. Allow each ladleful to be absorbed before adding the next.
9. Continue to add the stock until the rice is soft but with a slight bite.
10. This will take about 20 minutes
11. Take the risotto off the heat and check the rice is cooked.
12. Now stir in the cubed butter and the Parmesan. You want it to be creamy and loose texture, so add more stock if you think it needs it.
13. Now fold in the crème fraiche and cooked warm pumpkin
14. Put a lid on and leave the risotto to relax for about 3 minutes to rest.
15. Serve a good dollop of risotto topped with a generous sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
