Pumpkin and winter chanterelle risotto with crispy sage

Serves 4-6 Starters and mains

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Method

Place the pumpkin in a large saucepan with 750ml water and add ½tsp of salt. Bring to the boil and simmer for 12 minutes or until tender. Remove half the pumpkin with a slotted spoon and set aside in a bowl for later. Add the chicken stock to the saucepan and return to the boil, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and lightly mash the pumpkin in a bowl. Reserve the remaining stock.

Heat a few teaspoons of the oil in a large heavy-based frying pan and fry the chanterelle over a medium heat for 2 minutes. Remove and transfer to the bowl of reserved pumpkin. Add the rest of the oil and fry the onion and garlic for about 5 minutes, until soft not coloured. Stir in the rice to coat all the grains.

On a low heat, start adding the reserved stock to the rice a large ladle at a time, and let it evaporate before adding more. This will take about 20 minutes, stirring every few minutes.

Add the reserved pumpkin and chanterelles when almost ready. When the grains are soft, add the mascarpone, parmesan and the borage, if using, plus a few grinds of black pepper and add salt if needed.

Turn off the heat, cover and leave for 5 minutes. Heat the oil for serving in a frying pan and fry the sage leaves for a few seconds, then drain on kitchen paper.

Serve the risotto in shallow bowls with extra parmesan and topped with sage and oil from frying the leaves.