Place a large pan or Dutch oven over a medium heat and add the ghee. Once it is shimmering, add the rice grains and sage. If you don’t intend to finish the risotto with the brown sage butter, add all the sage here. If you do, reserve half for the brown butter.

Cook for 3-4 minutes or until the rice grains start to become a little bit translucent.

Once the grains are toasted, add the white wine to the pan. Stir and allow it to be absorbed by the grains. Once it has, add a ladle full of warm stock. Stir gently and allow the stock to be absorbed by the grains. Repeat this process until you have used 750ml of stock. From here, assess: is the rice cooked through but firm? Are there any undercooked grains? Does the risotto have a creamy, saucy texture without being sloppy? Add the extra stock, if necessary, to achieve this consistency.

Once you’re happy with the consistency, take the risotto off the heat. Stir in the warm pumpkin puree. Next, stir in the cheese in batches, adding a splash of extra stock if necessary to achieve a creamy risotto that still holds its shape. Add the nutmeg to your tastes. Add plenty of seasoning (this will depend on how salty your stock is) plus lemon juice to taste.

Serve with the sage butter drizzled over the top or with a sprinkling of parmesan and pepper. Leftovers keep well in the fridge for a couple of days.

Brown the butter in a frypan over a medium heat. Once nutty and medium brown, add the sage leaves and cook for a minute or two until they start to shrivel. You can cook them until crispy or leave them slightly undercooked for a bit of green.