Pumpkin and Sage Risotto

Instructions

1. Roast the pumpkin
   Preheat oven to 200°C (400°F). Toss the diced pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, turning halfway through. Set aside.
2. Prepare the crispy sage
   Heat 1 tablespoon butter in a small pan over medium heat. Once melted and bubbling, add 10 sage leaves and fry for 30 seconds until crisp but still green. Remove with a slotted spoon and place on paper towels to drain. These will be used as garnish.
3. Start the risotto base
   In a large, heavy-bottomed pan, heat the remaining olive oil and 1 tablespoon butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the garlic and chopped remaining sage leaves, cooking for another minute until fragrant.
4. Toast the rice
   Add the Arborio rice to the pan and stir to coat with oil and butter. Toast the rice for 2-3 minutes until the edges become translucent while the center remains white. Add the white wine and stir constantly until absorbed.
5. Cook the risotto
   Begin adding the warm stock one ladle at a time (about 120ml/1/2 cup), stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process takes about 18-20 minutes. The rice should be al dente - tender but with a slight bite.
6. Incorporate the pumpkin
   When the rice is nearly done (after about 15 minutes of adding stock), gently fold in the roasted pumpkin cubes. Continue adding stock and stirring until the rice reaches the desired consistency.
7. Finish the risotto
   Remove from heat and stir in the grated Parmesan cheese, nutmeg, and season with salt and pepper to taste. Cover and let rest for 2 minutes to achieve the perfect creamy consistency.
8. Serve
   Divide the risotto among warmed plates or shallow bowls. Garnish with the crispy sage leaves, additional Parmesan cheese, and a light drizzle of olive oil if desired. Serve immediately while hot.