Pumpkin Risotto - Fieldco Ltd

Ingredients

• 200g diced pumpkin
• 2 – 3 slices sourdough or crunchy bread – about 100g, torn
• 2 T olive oil
• 12 – 16 sage leaves
• salt and pepper
• ¼ cup pine nuts, toasted
• 1.2 – 1.5 litres vegetable stock
• 1 onion, finely chopped
• 4 – 6 cloves garlic, crushed or finely grated
• 1 stick celery, finely chopped
• 25g butter and 2 T olive oil
• 300g Aborio rice
• 500g diced pumpkin
• ½ cup white wine
• 1 tsp salt plus more to taste and pepper
• 50g parmesan, grated
• 30 – 50g knob of butter to finish
• extra Parmesan