- Sweat onion and garlic in 2tbsp olive oil until soft. Chop half the sage and add to the onions
- Stir in the risotto rice, followed by the pumpkin. Stir and fry for 3 minutes
- Add the white wine and stir until reduced. Slowly add the vegetable stock, stirring continuously until the liquid has been absorbed
- Add the Gorgonzola and stir until just melted. Season if necessary
- Fry the remaining sage leaves in a little olive oil until crispy. Drain on kitchen paper
- Divide the risotto between plates and top with crispy sage and Parma Ham
Dinner
Parma Ham, Gorgonzola, Sage and Pumpkin risotto
Serves 4
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 3 tbsp olive oil
- 20g sage leaves
- 200g risotto rice
- 200g pumpkin, diced
- 50ml white wine
- 550ml vegetable stock
- 50g Gorgonzola piccante
- 4 slices Parma Ham
- Salt and cracked black pepper
