step 1
Heat the oven to 200°C/180°C fan. Put the pumpkin (850 g) into a large roasting tin, drizzle with 1 tbsp olive oil and season. Roast in the oven for 20-30 minutes, until tender and beginning to turn golden.
step 2
Meanwhile, heat 1 tbsp olive oil and half the butter (20 g) in a large, heavy-based frying pan. Add the onion (1), celery (1 stick) and garlic (3 cloves) to the pan and cook over a gentle heat for 6-8 minutes, until soft.
step 3
Increase the heat slightly and stir through the rice (300 g), coating it with the oil and butter. Cook for 1-2 minutes, stirring, until the grains begin to look translucent (be careful not to brown the rice).
step 4
Pour in the wine (150 ml) – which should sizzle from the heat of the pan – and simmer for 1 minute.
step 5
Heat the stock (1.2 L) over a low heat. Keeping it on the heat, add a ladleful and cook, stirring with a wooden spoon, until absorbed. Continue adding, allowing each ladleful to be absorbed before adding the next.
step 6
After about 20 minutes, once most of the stock has been added, the rice should be al dente – if it’s too firm, add another ladle of stock and cook for several minutes.
step 7
Meanwhile, heat a dry frying pan until hot. Add the almonds (25 g) and toast over a medium heat, transfer to a plate and set aside.
step 8
Add the Parma ham (4 slices) to the pan and cook briefly until crisp. Cool on a plate, then break into small pieces.
step 9
Heat 1 tbsp olive oil in the frying pan, add the sage leaves (16) and fry for up to 1 minute, until fragrant and crispy around the edges.
step 10
Remove the risotto from the heat, stir in the cheese (50 g) and the remaining butter.
step 11
Mash one third of the pumpkin with a fork and stir this through the risotto.
step 12
Serve the risotto topped with the remaining roasted pumpkin, a sprinkling of parmesan, the toasted almonds, the sage and the crispy pieces of Parma ham. Season to taste.
