• Large wedge of ripe pumpkin, about 500-600g, deseeded and cut into 1cm cubes
• 1.3 litres chicken or vegetable stock
• 300g risotto rice (arborio or carnaroli)
• Few knobs of butter
• 50g Parmesan, freshly grated, plus shavings to serve
• Small handful of sage leaves
• Sea salt and freshly ground black <pepper
• Olive oil, for cooking and to drizzle

1. Heat a little olive oil in a large pan, add the pumpkin and cook gently for 5-7 minutes until just softened, stirring occasionally. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth, adding a touch of hot water as necessary (to get the purée moving in the blender).

2. Bring the stock to a simmer in a pan and keep it at a gentle simmer.

3. Heat a little olive oil in a larger saucepan and tip in the rice. Cook, stirring frequently, for a minute, then add a ladleful of hot stock and stir until it is almost all absorbed before adding another ladleful. Repeat until you’ve reached your last few ladlefuls of stock. Taste the rice to see if it is al dente. If not, add more stock. Add the pumpkin purée and reserved pumpkin, stir through and season to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.

4. Heat a thin layer of olive oil in a small frying pan until hot. Fry the sage leaves for a few seconds until crisp then drain on kitchen paper.

5. Ladle the risotto onto warm plates. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.