Pumpkin and Sage Risotto

Pumpkin and sage are two flavours that are so well matched. Add in some burnt butter, sweet risotto rice and a flavoursome chicken broth - aka MFMs Classic Chicken Broth - and you have yourself a culinary delight which is just as much comforting as it is refined.

For 4 serves

• 3 tablespoons olive oil
• 1 large brown onion finely chopped
• 1 cup arborio rice, pre-washed
• 1 litre MFM Classic Chicken Broth (MFM Botanical Broth would work too)
• 400 grams pumpkin (butternut works well) cut into chunks
• 100mls white wine or swap for extra broth 
• 12 sage leaves + burnt butter and plenty of parmesan

Gently heat the butter in a small saucepan until it starts to brown then add the sage and keep cooking until the sage is crisp and the butter is dark in colour. Set aside.

Sautee onion in olive oil in large heavy caste iron pan or heavy saucepan. Once the onions are translucent add the pumpkin and keep cooking until the pumpkin softens and you can mash it with the back of your spatula. Mash it well. Then add the rice and coat it in the mixture. Then add the 100mls white wine/broth (which ever you are using) and once absorbed add ladles of the remaining broth, stirring the rice occasionally and gently. Once each ladle has absorbed add another until you have added the whole 1litre. This should take about 25 minutes. When the rice is cooked, turn the heat off and serve the risotto, topping each bowl with sage leaves, burnt butter and parmesan. 

This recipe also works well with Ham leftovers. Simply stir them through in your final ladle of broth xx