Pumpkin Risotto with Crispy Sage and Prosciutto

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Bring chicken broth and water to a simmer in a medium pot, remove from heat and keep warm. Dice pumpkin 1cm; roughly tear prosciutto; finely dice onion; mince garlic. Peel courgette for salad into ribbons.
2. Toss pumpkin on prepared tray with a drizzle of oil and season. Roast for 5 minutes to start with. After 5 minutes, add prosciutto to tray. Return to roast for a further 12 minutes, until golden and crispy. Turn pumpkin and prosciutto once during cooking. Set aside and keep warm.
3. Prepare crispy sage. Heat butter and sage in a medium fry-pan on medium heat. Cook for about 3 minutes, stirring often, until butter browns and sage crisps. Pour butter and sage into a heat-proof bowl and set aside. Reserve pan and return to medium heat with a little oil.
4. Cook onion, garlic and chilli flakes (if using) 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 ¾ cup of hot broth mixture and cook for 3-4 minutes, until liquid is almost fully absorbed.
5. Repeat this process 3-4 times, until rice is tender and risotto has a porridge like consistency. Remove from heat and stir through pumpkin purée and butter. Crumble in first measure of feta and season. For salad, crumble second measure of feta, toss with all salad ingredients in a medium bowl and season.
6. To serve, divide risotto between plates and top with crispy prosciutto and roasted pumpkin. Sprinkle over walnuts and spoon over crispy sage and a little brown butter. Serve salad on the side.