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 (risotto) 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)

Preparation method
1.
Heat the stock until almost boiling and then keep over a very low
heat. In a separate heavy-based saucepan fry the onion in the oil
over a low heat until soft but not browned. Add the chopped sage
and cook for a couple more minutes.
2.
Add the rice and mix well for a few seconds to coat the grains with
oil, then pour in one-third of the stock and bring to a gentle simmer.
Cook until almost all the stock is absorbed. Add the pumpkin or
squash and a little more stock, and continue to simmer gently until
the stock is absorbed.
3.
From then on add more stock a little at a time, until the pumpkin is
soft and the rice nicely al dente (has a little bite to it). You may not
need all the stock, but the texture should be loose and creamy.
4.
When the risotto is almost ready, heat the sunflower oil in a small
pan and quickly fry the sage leaves until crispy - it only takes a
matter of seconds.
5.
Stir the butter into the risotto, and season well with salt and pepper.
Divide into 4 bowls and sprinkle a few crispy sage leaves over each
portion. Bring the cheese and a grater to the table for your guests to
serve themselves