Chop well the onions garlic and Maltese sausage and sweat in butter until transparent, add rice and mix well for 2 minutes without allowing rice to brown. Now add the white wine and bring to the boil for two minutes, pour in the warm stock and simmer until stock in nearly completely absorbed. Meanwhile dice the pumpkin in 1cm cubes and mix it well in the risotto and continue cooking until stock is completely absorbed. Remove pan from heat and mix in the sage and yogurt, adjust with salt and pepper and serve.

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