Baked Pumpkin And Sage Risotto | Donna Hay

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 12 sage leaves
• 2 cups (400g) arborio rice
• 800g pumpkin, peeled and chopped into small pieces
• 1.25 litres (5 cups) chicken stock
• sea salt and cracked black pepper
• 30g butter
• ½ cup (40g) finely grated parmesan
• extra finely grated parmesan and fried sage leaves, to serve