Roast Pumpkin Risotto w Kale + Sage
1 kg butternut pumpkin
2 garlic cloves, peeled and minced
3 tbsp olive oil, plus extra for drizzling
10-15 sage leaves, chopped
1 large brown onion, chopped
2 cups kale, sliced thinly
400g/14oz Arborio rice
½ cup dry white wine (can omit and replace with stock)
1 ¼ litres preferred stock
A handful of freshly grated parmesan cheese or plant-based parmesan
1/3 cup pine nuts, to serve
Preheat oven to 200C. Peel and deseed the pumpkin, and cut into approx. 3 cm pieces, place on a roasting tray. Add garlic, half the sage leaves, salt and pepper and a drizzle of olive oil and mix with your hands before arranging evenly. Roast for 30 minutes or until soft and becoming golden. Remove pumpkin from oven and gently mash pieces with a fork.
In heavy based frying pan, heat 2 tbsp olive oil. Fry the onion until softened. Add rice, stirring until the grains are coated with oil. Add wine and stir continuously until absorbed. Add a ladle of hot stock and the remainder of the sage and continuously stir until absorbed. Keep the stock on a low simmer and continue to add ladles of stock to the rice, stirring until absorbed. It should take 15-20 minutes for the rice to absorb all the stock. When the risotto is almost done add the kale and season with salt and pepper.
The rice should be soft with a tiny bit of nuttiness and the risotto should have a thick and creamy texture, it may be necessary to add some hot water. Gently fold in the pumpkin. Serve with parmesan and pine nuts.