Pumpkin Risotto
By Georgia Hearn

Steps

1. Preheat oven to 200 degrees and line tray with greaseproof paper. Place the butternut squash, halved garlic bulb and thyme on the tray. Drizzle with olive oil and season, mix together and place in oven for 45 minutes or till soft.

2. Fry the pancetta, crisp the sage in boiling melted butter and toast then crush the hazelnuts.

3. Place the onions in a large saucepan with a generous dose of olive oil over a high heat and sauté till soft and opaque.

4. Add the rice to the onions and let cook for five minutes, stirring often. Add the wine, enjoy the sizzle and stir frequently while it absorbs.

5. Now begin adding the stock with a ladle, stirring regularly, till your risotto rice is al dente.

6. Whilst you ladle, remove the skins from butternut squash and blitz with 75ml of water. Season.

7. Once the risotto is cooked, add the Parmesan. Stir here and there whilst it emulsifies to that gooey texture we love. Next stir through the squash purée and bring back to a simmer.

8. Serve topped with creme fraiche, pancetta, broken crispy sage and hazelnuts.