Pumpkin Risotto with Sage Brown Butter and Crispy Prosciutto

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Pick sage leaves. Shave Parmesan cheese. Dice pumpkin 1cm and roughly tear prosciutto. Bring stock to a simmer in a medium pot. Place pumpkin on prepared tray, season and drizzle with olive oil. Roast for about 5 minutes to start with.
2. After 5 minutes, remove tray from oven and add prosciutto. Return tray to oven and cook for a further 17 minutes, until golden and crispy. Turn halfway through cook time. Set aside and keep warm.
3. Heat first measure of butter and sage in a medium fry-pan on medium heat. Cook for about 3 minutes, stirring often, until butter browns and sage becomes crispy. Place butter and sage mixture into a heat-proof bowl and set aside, reserving pan. Return pan to medium heat with a little oil.
4. Thinly slice leek, garlic and fennel. Add all to pan, along with salt and cook for 4-5 minutes, until tender but not browned. Add rice and stir to coat. Add wine/water and cook for 1-2 minutes, until wine has evaporated. Add ¾ cup of the stock and reduce heat to medium-low. Cook for 3-4 minutes, stirring often, until liquid has almost reduced.
5. Continue adding remaining stock, ¾ cup at a time, every 3-4 minutes for 14-15 minutes until rice is just tender and a porridge-like in consistency (you may not need to add all stock). Grate courgette. Remove risotto from heat, stirring through courgette, first measure of Parmesan, purée and second measure of butter. Fold through pumpkin and season.
6. To serve, divide pumpkin risotto between bowls and top with crispy prosciutto and walnuts. Sprinkle over remaining Parmesan cheese (if using) and spoon over sage brown butter.