Creamy pumpkin risotto | Women's Weekly Food

Ingredients

• 1 kilogram butternut pumpkin, peeled, cut into 2cm pieces
• 1/4 cup (60 millilitres) extra virgin olive oil
• 1/4 teaspoon dried chilli flakes
• 1 1/2 litres chicken or vegetable stock
• 50 grams butter
• 2 medium onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups (400 grams) arborio rice
• 1/2 cup (125 millilitres) dry white wine
• 1/4 cup fresh sage leaves
• 1/4 cup (60 grams) mascarpone or sour cream
• 1/2 cup (40 grams) grated parmesan cheese
• 2 tablespoons pine nuts, toasted