INGREDIENTS

INSTRUCTIONS

TO SERVE
Cut the squash into 1cm cubes, discarding skin and seeds. In a heavy-based
saucepan, large enough to take all the ingredients with room to spare, cook
the onion in half the butter until tender, without browning.Meanwhile bring
the stock to the boil in a separate pan. Turn the heat down as low as
possible to keep hot, without actually boiling.
Add the sage and pumpkin to the onion and stir for about a minute before
adding the rice. Continue stirring for another minute then add the
tomatoes, wine, salt and pepper, and simmer, stirring until the liquid is
evaporated. Add a couple of ladlefuls of the hot stock. Simmer, stirring
until the liquid has evaporated. Repeat until the rice is tender but still
al dente. Stir in the remaining butter, parsley,
Parmesan (if using) and more pepper and salt if needed.
Let it sit for a minute or so, then serve with more Parmesan to hand round
if you like.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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