Pumpkin and sage risotto

4 small pumpkins
20g (1oz) butter
1tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
300g (10½oz) risotto rice
1 glass dry white wine
4 finely chopped sage leaves
1ltr (1¾pt) chicken stock
80g (3oz) Parmesan, grated
20g (1oz) butter
8 sage leaves to garnish

Cut lids from the pumpkins, discard the seeds and cut the flesh into cubes. Heat the butter and olive oil in a pan, add the onion and sauté for 3-4 minutes.

Add the garlic and cook until soft. Add the risotto rice and cook, stirring, for 3-4 minutes. Add the white wine, pumpkin and chopped sage leaves. Stir well to combine.

Gradually add 1 ladle at a time of hot chicken stock, stirring after each ladle, adding the next one only when the liquid is almost absorbed. Continue until the rice is al dente and the pumpkin is soft (about 20 minutes).

Season and stir in the Parmesan. Spoon the risotto into the pumpkin 'bowls' and garnish with sage leaves fried in butter, Parmesan shavings and a twist of black pepper.

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