Pumpkin Risotto with Sage Brown Butter and Walnuts

Steps

1. Cook pumpkin Preheat oven to 220°C. In a medium pot, bring stock to a simmer. Toss pumpkin on a lined oven tray, with a drizzle of oil. Season and bake in oven, for 20-25 minutes, until tender.
2. Prep risotto Finely dice leek and fennel; grate Parmesan; thinly slice pear. Set aside. Heat a medium fry-pan on medium heat. Melt first measure of butter, then add sage and cook, stirring constantly, for 2-4 minutes, until butter has browned and sage is crispy. Quickly pour into a small heat-proof bowl and set aside for serving.
3. Cook risotto Return pan to medium heat with a little oil. Cook leek, garlic and fennel for 3-4 minutes, until tender but not browned. Add rice and salt and stir. Add wine/water and cook for 1-2 minutes, or until evaporated.
4. Add ¾ cup of warmed stock and reduce risotto to low-medium heat. Cook for 3-4 minutes, stirring often, until liquid has almost reduced. Continue with remaining stock, ¾ cup at a time, for 3-4 minutes, for a total of 14-15 minutes, until rice is tender and porridge like in consistency. Remove risotto from heat and stir through Parmesan, pumpkin purée and second measure of butter. Season, fold through cooked pumpkin and set aside.
5. Prep salad In a large bowl, combine vinegar, oil and mustard. Add pear and kale. Season and toss to combine.
6. To serve Divide pumpkin risotto between bowls. Crumble over feta and sprinkle over walnuts. Spoon over sage brown butter and place salad on the side.