Step 1

Preheat oven to 180C/350F.

Step 2

Melt 1 tbsp / 20g butter in ovenproof pot (preferably with a lid) over medium high heat.

Step 3

Add garlic and onion and cook until onion is translucent.

Step 4

Add chopped sage and cook for 1 minute.

Step 5

Add rice and stir so all the rice grains are coated with the butter and semi translucent.

Step 6

Add white wine and cook until the the liquid evaporates - about 1 minute.

Step 7

Add pumpkin and broth, stir. Let the liquid heat up but do not bring to simmer.

Step 8

Put lid on (or cover tightly with foil) and place in oven for 25 minutes, until rice is just cooked (firm but not raw) - don't worry if there's excess liquid. If rice is still uncooked, return to oven for 5 minutes.

Step 9

Add remaining butter and parmesan cheese.

Step 10

Stir vigorously until the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of hot tap water. Should have a porridge like consistency so it sags a bit when served (see video), rather than staying in a tall, firm pile.

Step 11

Spoon into serving bowls. Garnish with crispy sage, 1 or 2 teaspoons of brown butter and parmesan cheese. Devour immediately!

Step 12

Melt butter in a small pan over medium high heat. Once foaming, add sage leaves and stir gently.

Step 13

Cook for 1 1/2 minutes or until crispy.

Step 14

Immediately remove sage onto paper towel lined plate and pour butter into a heat proof jug (butter should be brown by now).