Pumpkin risotto with crispy sage

Sara RECIPES

What are you going to cook with your pumpkin left overs. Try this 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 50g/2oz butter salt and freshly …