text: Pumpkin & Hazelnut Risotto - Sprout
  ½ Butternut pumpkin, peeled and grated
  ¼ Cup reduced-salt vegetable stock, plus 1L extra
  20g Butter, plus 20g extra
  1. Combine pumpkin, ¼ cup stock and a pinch of thyme leaves in a medium saucepan. Cook over medium heat for 5-6 minutes or until pumpkin is soft and sweet smelling. Stir through 20g butter and nutmeg. Blitz with a stick blender until smooth and creamy.
  2. Meanwhile, heat three tablespoons oil in a large frying pan over medium-high heat. Cook sage for 30 seconds or until crispy. Transfer to paper towel to drain. Season with salt.
  3. Warm stock in a medium saucepan over medium heat. Return frying pan to medium heat. Cook onion and garlic for 3-4 minutes or until soft and translucent. Add thyme sprigs and cook for 30 seconds or until fragrant. Increase heat to medium-high. Stir through rice and toast for one minute. Add wine and reduce by half. Add stock, a ladleful at a time, waiting for each addition to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs more cooking use hot water.
  4. Once the rice is al dente, remove thyme stems and stir through pumpkin puree, half the pecorino and remaining 20g butter. Divide between serving bowls and top with sage, hazelnuts and remaining pecorino.