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 (risotto) rice
250g/9oz pumpkin or butternut squash, diced small
salt and freshly ground black pepper
For the crispy sage
12-16 fresh sage leaves
2 tbsp sunflower oil
piece fresh Parmesan, or vegetarian Parmesan-style grating cheese
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.
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.
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.
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.
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