Pumpkin Sage and Chilli Risotto

Directions

1. 1
   Heat half the butter and fry the onion until soft.
2. 2
   Add chillies and stir well.
3. 3
   Add pumpkin and cook for 5 minutes.
4. 4
   Add rice and stir well.
5. 5
   Add the stock a ladle at a time until it has all been absorbed (about 20 mins).
6. 6
   Add the sage, remaining butter and Parmesan and stir well.
7. 7
   Leave to rest for 5 mins and serve.