Roast Pumpkin, Sage and Hazelnut Risotto

Step 1

Preheat your oven to 200°C and line a baking tray with baking paper

Step 2

Peel you pumpkins and chop into cubes about 1cm x 1cm. Spread evenly onto the baking tray and drizzle with olive oil then back for 20-25 minutes. Once done roughly smash the pumpkin into a purée using a fork and set aside

Step 3

Dice the onion and mince the garlic then add to a frying pan with a drizzle of olive oil, sautéing until translucent. Set aside

Step 4

In a deeper saucepan add your rice and toast for ~1 minute stirring constantly. Add in your onion/garlic mix and wine to deglaze the pan

Step 5

Add in 1/2 cup of the vegetable stock, the sage and nutmeg and stir until the stock is completely absorbed

Step 6

Continue adding the stock 1/2 cup at a time until it is all absorbed and the rice is cooked

Step 7

Add in the spinach while there is a little bit of the final stock remaining and stir to combine

Step 8

Finally add your pumpkin purée and parmesan until combined. Add salt and pepper to taste

Step 9

Serve with the roasted hazelnuts, extra parmesan, dried sage and cracked black pepper and enjoy!!