Optional Meat: Bacon.
To Make it Super-Fancy if You're Trying to Impress Someone: The original recipe reckoned you could cut a nice-looking pumpkin in half horizontally, hollow out one half + pre-roast it at 180°C with a drizzle of olive oil to create a pumpkin bowl for serving. My personal opinion is that it isn't worth the effort.
6 fresh sage leaves (can use dried or substitute other green herbs)
1 onion
400g Arborio rice
1.2L vege stock
Freshly ground black pepper
25g butter
4T grated parmesan
Gently fry sliced onion in a heavy pan until softened but not browned.
Finely chop ½ of the sage leaves and add to the pan, then add the pumpkin and cook gently for 10 minutes until soft.
Add the rice, stir fry for a couple of minutes, then slowly add hot stock, allowing the rice to absorb the liquid as you go.
Simmer 20 minutes until rice is well-cooked, then stir in the butter and parmesan and serve sprinkled with pepper and remaining sage leaves.
