Pumpkin Risotto with Crispy Sage and Proscuitto

Steps

1. Prep vegetables and broth Preheat oven to 200°C. In a pot, bring chicken broth and water to a simmer, remove from heat and keep warm. Dice pumpkin and carrot 1cm, roughly tear prosciutto and finely dice onion.
2. Cook pumpkin Toss pumpkin and carrot on a lined oven tray with a drizzle of oil. Season and roast for 5 minutes. After 5 minutes, add prosciutto to tray. Return to roast for a further 12 minutes until golden and crispy. Turn pumpkin, carrot and prosciutto once during cooking. Keep warm.
3. Cook sage butter Heat butter and sage leaves in a fry-pan on medium heat. Cook for about 3 minutes, stirring often, until butter browns and sage leaves crisp. Pour butter and sage into a heatproof bowl and set aside. Reserve pan and return to medium heat with a little oil.
4. Start risotto Cook onion, garlic and a pinch of chilli flakes for 2-3 minutes until tender. Add rice, stir, and add wine/water. Cook for 1-2 minutes, until liquid has absorbed. Reduce heat to low-medium. Add 3/4 cup of hot broth mixture and cook for 3-4 minutes, until liquid is almost fully absorbed. Repeat this process 3-4 times, until rice is tender and risotto has a porridge like consistency.
5. Finish risotto Remove from heat and stir through pumpkin purée, a knob of butter and roasted pumpkin and carrot (reserve prosciutto). Crumble in first measure of feta and season. For salad, crumble second measure of feta, toss with rocket and a drizzle of olive oil and vinegar. Season to taste.
6. Serve risotto topped with prosciutto, walnuts and crispy sage. Serve salad on the side.