Pumpkin risotto

Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook.


For the pumpkin risotto

  • 570ml/1 pint vegetable or chicken stock
  • 1 small onion, chopped
  • 12 fresh sage leaves, chopped finely
  • 2 tbsp olive oil
  • 170g/6oz arborio rice
  • 250g/9oz pumpkin or butternut squash, diced small
  • 50g/2oz butter
  • salt and freshly ground black pepper

For the crispy sage

  • 12-16 fresh sage leaves
  • 2 tbsp sunflower oil

To garnish

  • piece fresh Parmesan, or vegetarian Parmesan-style grating cheese (optional)
Pumpkin risotto

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