Pumpkin Risotto with Bacon and Sage

Cut the pumpkin in half, discard the seeds, cut off the skin, and chop into 1cm/½inch dice. Trim any excess fat from the bacon and cut into lardons. Peel the shallots and garlic and chop into fine dice  Picture  .

Put the lardons in a thick bottomed saucepan along with a few drops of oil over a medium heat. Stir until nicely browned. Drop heat, add the onions and garlic with a tablespoonful of butter. Gently cook until soft without browning.

Add the rice and pumpkin pieces and some stock and cook for about 25 minutes stirring and adding more stock as required.

When the rice is cooked, stir in a tablespoonful of butter and a little parmesan. Season cautiously with a little salt. Finely chop the sage and use to garnish the serving dishes  Zoom  .