Pumpkin risotto with sage and toasted seeds

Ingredients

For 1 serving

• Carnaroli rice80 g
• Pumpkin200 g
• Onion30 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Parmigiano Reggiano15 g
• Fresh sage3 g
• Pumpkin seeds10 g
• White wine40 ml
• Nutmegto taste
• Saltto taste

Contains: lactose, celery, sulphites,

In season: September – January

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Peel the pumpkin, scoop out the seeds and fibres and cut it into cubes of about 1 cm; peel and finely chop the onion.
2. Toast the pumpkin seeds in a dry small pan over medium heat for 2–3 minutes, stirring, until they puff up and pop; set aside.
3. Heat the olive oil in a saucepan over medium heat and fry the onion with the sage leaves for 3 minutes, until translucent; add the pumpkin and cook for 5 minutes, stirring, until it starts to soften.
4. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
5. Cook for about 18 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and the pumpkin has partly broken down to make it creamy; taste and adjust the salt.
6. Off the heat, stir in the grated Parmigiano Reggiano and a grating of nutmeg, rest for a minute and serve topped with the crunchy seeds.