Bring 1L water to boil in the kettle. Heat a frypan over medium-high heat with 1 tbsp oil. Dice and add onion. Chop garlic and rosemary to yield 1 tsp. Add to pan and cook for 3-4 minutes until softened.
2. Add the vegetables & rice
Peel and dice pumpkin (2cm dice), add to pan along with mushrooms. Stir in arborio rice and 1 crumbled stock cube.
3. Simmer the risotto
Add 2 cups boiling water at a time. Cover and simmer, allowing water to absorb after each addition. Cook stirring until rice is tender but still firm and all water is absorbed.
4. Sauté the kale
Meanwhile, heat a second frypan over medium-high heat with 1 tbsp oil. Remove stems and slice kale leaves. Add to pan with 2 tsp vinegar. Cook for 2-3 minutes until wilted. Remove from pan.
5. Toast the sage & pepitas
Add 1 tbsp olive oil to pan. Pick and add sage leaves along with pepita seeds. Cook stirring for 1-2 minutes until leaves are crispy. Take off heat.
6. Finish and plate
Take risotto off heat. Stir through parmesan topping and season with salt and pepper (loosen with water if needed). Divide among bowls and top with kale, sage and pepitas.
Boiling the kettle will help cook the risotto rice quicker.
You can use 1 litre of stock instead of the stock cube and boiled water if preferred.
Brown onion, 1/2 *
Garlic, 1 clove
Rosemary, 1 stalk
Butternut pumpkin, 1/2 *
Sliced mushrooms, 1 punnet (200g)
Arborio rice, 300g
Kale, 1/2 bunch *
Sage, 1 packet
Pepita seeds, 1 packet (40g)
Parmesan topping, 20g
From your pantry
Oil (for cooking + olive), salt, pepper, stock cube (1), apple cider vinegar