Add 500ml of stock into a deep saucepan and bring to the simmer, add most of your crown prince and simmer until soft.

Whilst the pumpkin is simmering, add 25g of butter to a heavy bottomed pan and gently melt. Add your sage and soften for around 5 minutes. This will infuse the sage into the butter. Remove the sage and set to one side. Add your olive oil and your diced vegetables. Soften on a low heat for around 8 minutes. The veg should be soft but not browned.

Once the pumpkin is soft, use a slotted spoon to remove the pumpkin from the stock, combine with the sage leaves and blend to form a smooth puree – add stock a spoonful at a time if required to blend the puree till smooth and silky. Add the remainder of your stock to the large pan and bring back to a simmer.

Once your veg has softened, add your grains and turn the heat up to medium. Toast the grains for a few minutes until translucent. Then add your wine and reduce until the alcohol has evaporated. Then add your stock a ladle at a time until you reach the right consistency.

Add your puree and stir through for an additional 3 minutes at a medium heat. Remove your risotto from the heat and add your parmesan and remaining butter. The residual heat in the pan will melt the cheese and butter leaving you with an amazing creamy consistency.