Pumpkin Risotto with Sage Brown Butter and Walnuts

Steps

1. Heat stock and roast pumpkin Preheat oven to 220°C. In a pot combine water measure and risotto stock blend and bring to a simmer. Toss pumpkin on prepared tray, with a drizzle of oil. Season and bake in oven, for 20-25 minutes, until tender.
2. Make sage brown butter Finely dice leek and fennel. Heat a fry-pan on medium heat. Melt butter, then add sage leaves and cook, stirring constantly, for 2-4 minutes, until butter has browned and sage is crispy. Quickly pour into a heatproof bowl and set aside for serving.
3. Cook risotto Return pan to medium heat with a little oil. Cook leek, garlic and fennel for 3-4 minutes, until tender but not browned. Add rice and stir. Add wine/water and cook for 1-2 minutes, or until evaporated.
4. Add 3/4 cup of warmed stock and reduce risotto to low-medium heat. Cook for 3-4 minutes, stirring often, until liquid has almost reduced. Continue with remaining stock, 3/4 cup at a time, for 3-4 minutes, for a total of 15-20 minutes, until rice is tender and has a porridge like in consistency.
5. Finish risotto Remove risotto from heat and stir through Parmesan cheese and pumpkin purée. Season, fold through cooked pumpkin and set aside. Thinly slice pear. Add to bowl along with baby kale and a drizzle of oil and balsamic vinegar. Season and toss to combine.
6. Serve pumpkin risotto topped with feta, walnuts, sage brown butter and salad on the side.