Pumpkin Risotto

Method

1. Add the vegetable stock and bay leaf to a large pot over a high heat. Bring to a light boil, then reduce the heat to low to maintain a very light simmer.
2. Meanwhile, in a large Dutch oven, heat 2 tbsp of butter over a medium heat. Once it has melted, add the onion and salt, stirring to combine. Cook, until the onion has softened, around 4-5 mins, then add in the garlic and cook until fragrant.
3. Add the arborio rice to the pot, stirring to combine. Cook, until the rice is lightly toasted, around 5 mins.
4. Increase the heat to medium-high, then pour in the white wine. Bring to a boil and cook, stirring constantly, until the wine is absorbed, around 3-4 mins.
5. Reserve 1 cup of the vegetable stock mixture, then transfer the remaining mixture to the pot with the rice. Bring to a boil, then reduce the heat to low. Cover the pot with a lid, then cook the risotto for 20 mins.
6. Once the 20 mins is up, remove the pot from the heat. Add in the remaining 2 tbsp butter, the reserved vegetable stock, pumpkin purée, and parmesan into the risotto. Cover and let stand for 5 mins.
7. To serve, divide the risotto between serving bowls, and top with fresh sage leaves and extra grated parmesan, as desired.

Note: To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.