by Chef Marvin Gauci
Take this list with you to any of our 8 supermarkets:
Heat oven to 220°C. Toss the pumpkin in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin & roast for 30 mins until it is brown & soft.
While its roasting, in a pan, melt half the butter & stir in the onions and mushrooms. Sweat gently until soft, but not coloured. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny & the edges of the grain start to look transparent.
Pour in the wine & simmer until totally evaporated. Add the stock, a ladleful at a time & stir the rice over a low heat for 25-30 mins, until the rice is cooked al dente.
Fry the whole sage leaves in a little olive oil until crisp. When the squash is cooked, mash half of it to a rough purée & leave half whole. When the risotto is just done, stir through the purée, then add the cheese & butter & leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash & the crisp sage leaves.