Pumpkin Risotto Recipe | olivemagazine

Ingredients

• 1 medium (about 1.5 kg) pumpkin halved and cut into wedges
• 3 tbsp olive oil
• ½ tsp ground mace plus a pinch
• ½ a small bunch sage 4 leaves finely chopped
• 4 cloves garlic 2 crushed, 2 skin-on and bashed
• 1.5 litres vegetable stock
• 4 tbsp salted butter
• 1 large onion finely chopped
• 300g risotto rice
• 150ml dry white wine
• 50g parmesan or vegetarian Italian-style hard cheese finely grated