Method

• 1.
  Place stock in a saucepan over high heat and bring to the boil. Reduce heat to very low so stock is barely simmering.
• 2.
  Melt butter and oil in a deep frying pan over medium-low heat. Add onion and garlic, cook for 1 minute, then stir in pumpkin. Cook for a further 5 minutes, stirring occasionally, then season. Add rice, stir for 1 minute, then add wine, bring to the boil and stir until reduced by half.

• 3.
  Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding the next. Continue, stirring constantly, for 15-18 minutes until stock is absorbed and rice is al dente. Remove from heat, cover with a lid and leave for 2 minutes.
• 4.
  To make the burnt butter, heat butter in a saucepan over medium heat for 3-4 minutes or until it begins to turn golden. Add sage and pumpkin seeds and cook for 1-2 minutes until butter is browned and sage crisp. Strain butter into a bowl through a sieve. Place sage and pumpkin seeds on a plate lined with paper towel. Stir half the butter and the parmesan into the risotto.
• 5.
  To serve, spoon risotto into shallow bowls, drizzle with remaining burnt butter and scatter with crisp sage, pumpkin seeds and extra parmesan.