Roasted Pumpkin and Sage Risotto with Pinenuts and Smoky Bacon

This risotto recipe makes the perfect mid-week supper

1. 1

   Preheat the oven to 200C/ 180C fan/gas 6. Cut the pumpkin into 3cm (1 1/4in) wedges and place in a roasting tray.
   
   With a pestle and mortar, pound the garlic, a glug of olive oil, half the sage, a pinch of sea salt and freshly ground black pepper.
   
   Rub the mixture over the pumpkin with your hands, then roast in the oven for 40-50 minutes until softened and becoming golden in colour.
   
   Once the pumpkin is cool, scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork, leaving it fairly chunky. Scrape any residue left in the roasting tray into the bowl and keep warm while making the risotto.
   Heat 2tbsp olive oil and a knob of butter in a heavy frying pan or sauté pan. Gently fry the onion until softened.
   
   Add the rice and stir for a minute, until coated with oil and butter. Add the wine and stir until it has cooked into the rice. Add a good ladle of hot stock and the rest of the sage, and season well. Keep adding stock, and keep stirring to stop the rice sticking.
   
   After about 18-20 minutes the rice should be soft with a bit of bite, and the risotto should be creamy. Add stock to get the right consistency. Remove from the heat and gently stir in the pumpkin, Parmesan, the remaining two knobs of butter and seasoning. Cover for a couple of minutes to give it an even creamier texture.
   
   Fry the bacon in a dry frying pan over a medium heat until golden and crispy. Add the pinenuts while you’re frying the bacon, and cook them until they are also golden. Spoon the risotto into warmed bowls and scatter on the bacon, pinenuts and extra Parmesan if you like.