Step 1

Heat up vegetable stock in a medium saucepan and set aside. In a separate wide-based pot or pan, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.

Step 2

Add Bavarian Roast Chicken Spice, stir to coat onions then add pumpkin. Cook for 5 minutes then add the rice.

Step 3

Add stock 1 cup at a time until all absorbed, stirring rice constantly until cooked through. This should take approximately 20 minutes.

Step 4

To make the crispy sage leaves, melt butter in a small pot over medium heat, until slightly brown in colour and nutty in aroma. Add sage leaves to the butter until they sizzle, stir to coat then switch off heat.

Step 5

Serve risotto in shallow bowls with some crispy sage leaves and a drizzle of butter. Grate some parmesan cheese on top, if desired.