A note from Felicity Raines:  At this time of year the Italians make ravioli with pumpkin, parmesan and amaretto biscuits. In this recipe, I have adapted these flavours to a risotto:  if you crush a few amaretti and sprinkle them on the risotto before serving it adds a little sweet and interesting touch.  When you buy your pumpkin, choose a Crown Prince if possible – a pumpkin which has a much better texture and flavour  than other varieties.  This recipe also works well with butternut squash.

3 or 4 hard amaretti biscuits (optional)
80 g parmesan, divided as 50 g plus optional 30 g
about 25 to 30 fresh sage leaves depending on size, 10 in risotto, 15 to 20 for frying
30 g olive oil
2 shallots, peeled
300 g Crown Prince pumpkin or butternut squash, peeled, seeds removed, cut into 3 cm chunks
250 g risotto rice
50 g white wine
500 g stock, or water with stock cube
salt and pepper
30 g butter plus enough to fry the sage leaves

1.  If using, first grind the amaretti very briefly on speed 10, leaving a little crunch, and reserve.
2.  Grate the parmesan by dropping 2 cm chunks onto the running blades at Speed 8.  Tip out and reserve in the two separate amounts.
3.  Chop 10 of the sage leaves on speed 8.
4.  Add the oil, shallot, and pumpkin or squash and chop 5 to 6 seconds/Speed 5   The pumpkin should be in small pieces, not minced.
5.  Cook 8 minutes/100°C/Speed 1.
6.  Add the rice and wine and cook 2 minutes/100°C/Speed Spoon/Reverse Blade direction. 
7.  Add stock or water and stock cube, and cook 12 minutes/100°C/Speed Spoon/Reverse Blade direction.
8.  Meanwhile fry the rest of the sage leaves gently in a knob of butter until crisp. 
9.  Add the 30g butter, 50g parmesan and cook  2 minutes/100°C/ Speed Spoon/Reverse Blade direction.
10. Check the rice for “doneness” and if necessary cook another minute, or if too dry add some more stock or water. It should be quite ‘soupy’ at this stage as it absorbs the liquid as it settles.
11. Turn into a bowl, add the seasoning to taste, plus more parmesan and/or more butter if desired.  Mix and serve immediately with the fried sage leaves and (optional) a little crushed amaretti sprinkled on top.