Creamy Pumpkin Leek Risotto with Feta Cheese & Sage Brown Butter

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
2. Toss pumpkin on a lined oven tray with oil. Season with salt and roast for about 20 minutes, until tender.
3. Finely dice leek and set aside. Heat oil in a large pot (with a lid) on medium-high heat. Cook leek for 3-4 minutes, stirring occasionally, until softened. Add rice and cook for a further 1 minute, stirring constantly.
4. Add veggie stock spices and boiling water measure, stir and bring to a simmer. Reduce heat to low-medium, cover and gently simmer for 15-18 minutes, stirring occasionally, until rice is tender. Add another 1/4 cup boiling water, if risotto becomes too dry while cooking.
5. Pick sage leaves. Heat butter in a small frypan on medium heat. Once butter has melted, add sage and walnuts and cook, stirring, for 2-3 minutes, until butter has browned and sage is crispy. Quickly pour into a small heatproof bowl and set aside to serve.
6. Thinly slice pear and toss in a medium bowl with mesclun, balsamic vinegar and a pinch of salt. Set aside to serve.
7. Once rice is tender, remove risotto from heat and stir through roasted pumpkin, Parmesan and pumpkin purée (see tip). Season to taste with salt. Crumble feta and set aside to serve.
8. Risotto topped with brown butter and feta. Serve salad on the side.