INGREDIENTS
30g butter
1 large onion, finely chopped
2 tbsp finely chopped fresh sage
2 garlic cloves, crushed
600g pumpkin, peeled, seeded and cut into 3cm chunks
200g Tilda Brown Basmati rice
600ml vegetable stock
100g low fat mascarpone cheese
25g grated parmesan
Extra fried sage leaves and parmesan shavings, to decorate

METHOD
Place the butter and onion in a large saucepan over a moderate heat and cook for 5 minutes until the onion begins to soften. Add the sage and garlic and cook for 2 minutes more until the sage goes a bit crispy. Add the pumpkin and rice and stir over the heat for 1 minute until it starts to stick. Pour over the stock and simmer, stirring occasionally, for about 25 minutes until both rice and pumpkin are tender and most of the liquid has been absorbed. If there’s quite a bit of liquid left, then drain it and discard it. Stir in both cheeses until you have a creamy looking rice mixture and serve immediately with crispy fried sage leaves and parmesan shavings.

Serves 4-6