Pumpkin Risotto With Leeks

Preparation:

Preparation: Clean the leek and chop it finely; cut the pumpkin into small pieces and fry it in a saucepan together with the leek and 30 g of butter for 5 minutes. Add the rice and toast it in the pan; add the wine, let it evaporate, cover with the boiling broth and bring the rice to the boil, adding, little by little, the rest of the boiling broth and, lastly, the milk. When the risotto is ready, add the Parmesan cheese and a teaspoon of cinnamon, stir and let it rest, covered, for 2 minutes. Brown the sage leaves in a small pan with the remaining butter, transfer the risotto to a heated serving dish and garnish it with fried sage.