Parma Ham, Gorgonzola, Sage and Pumpkin Risotto

01Method

1. 1

   Gently cook the onion and garlic in 2 tbsp of olive oil over a medium heat until softened. Roughly chop half the sage leaves and stir them into the pan.

2. 2

   Add the risotto rice, followed by the pumpkin, and cook for about 3 minutes, stirring regularly.

3. 3

   Pour in the white wine and stir until it has evaporated. Begin adding the vegetable stock a ladleful at a time, stirring continuously and allowing each addition to be fully absorbed before adding the next.

4. 4

   Once the rice is cooked and creamy, fold in the Gorgonzola and stir until it has just melted through. Adjust seasoning as needed.

5. 5

   Heat the remaining olive oil in a small pan and fry the rest of the sage leaves until crisp. Remove and leave to drain on kitchen paper.

6. 6

   Spoon the risotto into bowls and finish each portion with crispy sage leaves and a slice or two of Parma ham.