Pumpkin risotto

Step-by-step

1. Put the onion in the mixing bowl and chop 4 sec/speed 5.
2. Add the oil and half the butter and saute 5 min/120C/spoon speed.
3. Add the chopped pumpkin and saute 6 min/Varoma/reverse/spoon speed.
4. Add the rice and toast it 2 min/100C/reverse/spoon speed.
5. Pour in the wine and set 2 min/100C/reverse/spoon speed without the measuring cup.
6. Add the hot stock and the sage and set 16 min/100C/reverse/spoon speed.
7. Check the rice and adjust the stock if necessary.
8. Add the rest of the butter and the parmesan and cream 30 sec/reverse/spoon speed.
9. Adjust salt and pepper and let rest 2 min covered.
10. Serve right away with fried sage leaves on top.