Creamy Pumpkin Risotto with Caramelised Pecans
Heat your oven to 190°C.
Peel your pumpkin and scoop out the seeds. Slice then dice it into cubes.
Toss your pumpkin into a tray and drizzle it with olive oil and salt. Roast for 45 mins until tender and starting to caramelise.
Finely dice your onion and finely chop your garlic cloves. Finely chop about half of your sage.
Heat your butter with a glug of olive oil in a large sauté pan. Add your remaining sage leaves whole and fry for about 3 mins until crisp - your butter will brown a little in this time, but that’s okay.
Lift out your sage with a spoon and save until later.
Tip your onion into the brown butter and cook gently for 15 mins until softened. Add your garlic, chilli flakes and chopped sage, then cook out for 2 mins.
Add your risotto rice and lightly toast it in the butter for a few mins until the grains start to turn translucent. Add your white wine and give the mixture a stir.
Once your rice has absorbed the wine, gradually add your stock in small increments. Stir all the while to allow your rice grains to absorb the stock before adding more liquid. It should take about 25 mins for all your stock to be added and your rice to be tender.
Meanwhile, reduce oven temp to 180°C.
Roughly chop your pecans, then toss them in a baking dish. Pour over your maple syrup and a pinch of salt, then toss to combine. Pop the dish in the oven and cook for 15 mins, stirring halfway through.
Mash your pumpkin in its roasting tray with a potato masher. It doesn’t need to be super smooth, but get it to a rough purée.
Grate the parmesan. Add your pumpkin to your risotto along with most of your parmesan. Give it a mix, then season to taste with salt and pepper.
Spoon your risotto into bowls and top with a drizzle of olive oil, crispy sage leaves, a little parmesan and your pecans. Serve and enjoy.