Cook’s tip: The secret of a good risotto lies in using the right rice, arborio, carnaroli or vialonenano and a well-flavoured stock that should be added to the risotto gradually.
Variations: In summer you can replace the pumpkin with zucchini. Cut into small pieces and add to the risotto with the corn in step 4 as it does not need a long cooking time. For a greener version of this risotto, omit the saffron, sage and pumpkin and add 150 grams (5 oz) chopped spinach leaves and 2 tablespoons chopped fresh basil leaves with the corn in step 4.
Each serving: 20.5 g protein, 22 g fat of which 6 g saturates, 62.5 g carbohydrate, 4 g fibre, 420 Calories