Pumpkin and Sage Risotto

Who doesn't love a good risotto? Rich, yet made with affordable ingredients, this one is definitely a winner to serve to your guests or have to yourself on a Sunday night.

---

Serves 6 (we love our leftovers)

Ingredients:

• 2 tbsp olive oil

• 1 small butternut pumpkin

• 1 onion

• 1 1/2 cups arborio rice

• 1/2 tsp dried thyme

• 1/2 tsp aniseed

• Fresh sage leaves (small handful)

• 1/2 cup white wine

• 6 1/2 cups vegetable stock (may need more)

• 2 packed cups of spinach

• Salt and pepper to taste

Method:

1. Start by chopping the pumpkin into cubes (2cm thick) and roughly dice the onion.

2. In a separate saucepan, add the vegetable stock and bring to the boil.

3. Heat a large non-stick saucepan, add the olive oil and once hot, sauté the onion till slightly translucent.

4. Add the pumpkin and herbs and fry for another 2 minutes.

5. Add the rice and fry for a further 1 minute, then add the white wine.

6. Gradually add the hot stock to the rice using a measuring cup. You'll want to add 1 cup at a time until it has absorbed and then keep repeating until the rice and pumpkin are cooked. Make sure to constantly stir the risotto.

7. Mix through the spinach and add salt and pepper if needed.