Baked Pumpkin Risotto with Crispy Sage Leaves & Toasted Hazelnuts

• 60 grams Nuttelex Buttery Spread
• 1 onion (diced)
• 2 cloves garlic (crushed)
• 1.5 cups arborio rice
• 600 grams pumpkin (peeled & cut into 1cm cubes)
• .25 cups dry white wine
• 3.5 cups parmesan cheese (grated)
• salt & pepper

To Serve

• 50 grams Nuttelex Buttery Spread
• 15 fresh sage leaves
• 100 grams hazelnuts (toasted & chopped)
• freshly grated parmesan

1. Preheat oven to 180°C fan bake
2. Melt half (30g) of the first measure of Nuttelex Buttery Spread in an ovenproof pan (preferably with a lid) over medium-high heat
3. Add onion and garlic and cook, stirring occasionally until onion is translucent
4. Add arborio rice and stir to coat grains, cook briefly until semi-translucent
5. Add white wine and cook until the liquid evaporates - about 1 minute
6. Add cubed pumpkin and Nuttelex Veggie Stock, stir together well
7. Put lid on (or cover tightly with foil) and place in oven for 30 minutes and bake until rice is just cooked. It should be firm but not chalky. If rice is still uncooked, return to oven for 5 minutes
8. Add second half of Nuttelex Buttery and Parmesan cheese and stir vigorously until the pumpkin breaks up and blends into the risotto. Loosen it with a splash of hot tap water if it’s too thick

To Serve

1. Melt Nuttelex buttery in a small pan over medium-high heat. Once hot, add sage leaves and stir. Cook for 1½-2 minutes or until crispy, stirring constantly. Set aside.
2. Garnish risotto with crispy sage leaves, including the buttery mixture, scatter over toasted hazelnuts, and serve with extra parmesan cheese.