• metric measuring spoons and cups
• chopping boards & non-slip mats
• 1 medium knife
• mezzaluna
• large saucepan
• peeler
• scales
• bowls – 3 medium
• grater
• wooden spoon
• serving bowls

• 3 – 4 cups stock
• 1 bay leaf
• 2 sage leaves
• 250 g pumpkin
• ½ onion
• ½ leek
• 1 celery sticks
• 1 garlic clove
• 20 ml olive oil
• 20 g butter
• 200 g (1 cup) risotto rice
• sea salt
• freshly ground black pepper
• 1 lemon
• 10 g parmesan, grated

• Set out your ingredients.
• Preheat the oven to 220oC.
• Pour in the stock in a saucepan and heat over medium heat.  Turn the heat to low and leave the stock, with the ladle in it.
• Chop the sage leaves.
• Peel the pumpkin and chop into 1 cm cubes.  Toss in 1 tablespoon olive oil and the chopped sage leaves and roast in the oven for 20 minutes.
• Peel and finely chop the onion.
• Wash and finely chop the leek.
• Trim the leaves off the celery and discard them.  Finely chop the celery.
• Peel and finely chop the garlic.

Cook the risotto

• Heat the heavy-based saucepan over medium heat, and add the butter and olive oil.  Tip in the onion, leek, garlic and celery, and stir until the vegetables are soft.
• Tip in the rice and stir to ensure that every grain is well coated with the buttery juice.  Then add the bay leaves.
• Add a ladleful of hot stock, stirring all the time.  The rice will absorb the hot stock and start to swell.  Continue to add a ladleful of stock as the last one disappears, stirring all the time.
• Continue to cook until the rice is al dente (cooked through but firm to bite) about 15 minutes.
• Stir in the pumpkin to the risotto and continue cooking for another 5 minutes.
• Add the juice of half the lemon and the parmesan.
• Remove the pan from the heat and let it rest, with the lid on, for 3 – 4 minutes.  Season to taste before serving.