Step 1

Heat half the oil and all the butter in a large saucepan over medium heat. Add onions and stir occasionally for 5 minutes, or until soft and transluscent.

Step 2

Meanwhile, heat the stock and the water in a small pan over medium heat until hot.

Step 3

Add the rice and pumpkin to the onion, stir to coat. Add half of the stock mixture. Cook, stirring, until the liquid is completely absorbed. Repeat with remaining stock mixture, allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and pumpkin is tender.

Step 4

Meanwhile, remove the sausage meat from the casings and break into small pieces (discard casings). Heat a large non-stick frying pan over high heat. Add the pork, cook, stirring occasionally for 6 minutes, or until golden cooked through. Remove from the pan, add sprigs of rosemary, cook, for about 30 seconds or until crisp.

Step 5

Serve risotto, topped with pork sausage pieces, rosemary and parmesan.