Pumpkin risotto with cannellini beans and crispy sage

Ingredients

For 1 serving

• Carnaroli rice70 g
• Pumpkin200 g
• Cooked cannellini beans100 g
• Onion30 g
• Fresh sage3 g
• Nutritional yeast6 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth450 ml
• Saltto taste

Contains: celery,

In season: September – December

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat.
2. Meanwhile peel the squash, scoop out the seeds and fibres and cut the flesh into roughly 1 cm cubes; peel and finely chop the onion. Rinse the cannellini beans and blend half of them with a ladle of stock into a cream.
3. In a heavy pan heat half the oil over a medium-low heat and fry the onion for 3 minutes, until translucent; add the squash and the Carnaroli rice and toast for 2 minutes, stirring, until the grains are glossy.
4. Add a couple of ladles of hot stock and cook for 16–17 minutes over a medium heat, adding stock a little at a time only once the previous lot has been absorbed and stirring often, until the rice is al dente and the squash has partly melted; season with salt halfway.
5. Turn off the heat, add the bean cream and the whole beans and beat in the nutritional yeast vigorously; cover and rest for a minute.
6. Meanwhile heat the remaining oil in a small pan over a medium heat and fry the fresh sage leaves for 30–40 seconds, until crisp but still green; use them to garnish the risotto.