Pumpkin And Sage Risotto

• 2 tbsp olive oil
• 1 knob butter
• 1 chopped onion
• 300g risotto rice
• 400g pumpkin flesh
• 2 tbsp fresh sage
• 2 tbsp dried sage
• 200ml dry white wine
• 1 litre hot vegetable stock
• 8 thin smoked streaky bacon rashers
• 4 tbsp grated Parmesan

1. 1. Heat 2 tbsp of olive oil and a knob of butter in a wide pan. Add a chopped onion and fry for about 5 minutes, or until softened. Stir in 300g risotto rice and turn in the oil until all the grains are coated.
2. 2. Stir in 400g pumpkin flesh, cut into cubes, and 2 tbsp chopped fresh sage or 2 tsp dried sage. Add 200ml dry white wine and bring to the boil. Add 1 litre hot vegetable stock a quarter at a time, adding each quarter only after the previous stock has been absorbed by the rice.
3. 3. Meanwhile, grill 8 thin smoked streaky bacon rashers until crisp. When the rice is tender and the stock absorbed, stir in 4 tbsp grated Parmesan, spoon onto plates and top with the bacon. Serve with extra Parmesan for sprinkling over.

olive oil, knob butter, onion, risotto rice, pumpkin flesh, sage, sage, white wine, vegetable stock, bacon rashers, parmesan

Taken from www.epicurious.com/recipes/member/views/pumpkin-and-sage-risotto-50069502 (may not work)