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    Easy Pumpkin and Sage Risotto

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    Easy Pumpkin and Sage Risotto

    Pumpkins aren't just for carving Halloween lanterns. They make wonderful winter stews, pies, soups and curries - a quick-cooking, healthy option with a lovely sweet flavour. Squashes too are delicious and surprisingly versatile. Both are a good source of vitamin A.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 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. 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. 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. Meanwhile, grill 8 thin smoked streaky baconrashers 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.

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