Pumpkin & Walnut Risotto

Pumpkin & Walnut Risotto with Sage Ingredients1 Small Pumpkin Salt to Taste 1 Tsp Black Pepper 10 Sage Leaves 1 Tbsp Olive Oil  1 Tsp Honey 1 Bay Leaf Ingredients for the Rice1 Cup Risotto Rice 1 Chopped Onion 1 Tbsp Oilve Oil ¼ Cup White Wine 1 Cup Vegetable Stock 2 Tbsps Grated Parmesan Cheese ½ Tbsp Suji 1 Tsp Chopped Parsley 1 Tbsp Butter Ingredients for Garnish 1 Tbsp Butter ½ Cup Walnuts To make the Pumpkin Mix all the ingredients for the pumpkin together and place on a baking tray. Bake at 180 Degree Celsius for 20 mins. After baking cool and pure 3/4 of the pumpkin mix and reserve 1/4 for decoration garnish. For the RiceIn a pan heat olive oil, add onions and saute 2 - 3 mins Add rice, white wine and veg stock and cook for 8-10 minutes Add the pumpkin puree and cook for a few more minutes mixing well. Add parmesan cheese and butter and mix vigorously till it is integrated into the dish. Remove from flame and serve hot For GarnishHeat butter in pan add walnuts and reserved pumpkins top the rice with the walnut pumping mix and garnish with parsley.