Pumpkin risotto

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 2 tablespoon(s) olive oil
• 1 small onion, finely chopped
• 375 gram(s) (13oz) Arborio rice
• 175 ml (6fl oz) white wine
• 700 gram(s) (1½lb) pumpkin, the flesh scooped out and chopped into small chunks, seeds discarded
• 1 sprig(s) fresh rosemary
• 1  vegetable stock cube, made up with 1.1-1.4 litres (2-2½ pints) boiling water
• 75 gram(s) (3oz) butter
• 50 gram(s) (2oz) Parmesan, grated

Method

1. In a large pan, heat the oil. Add the onion and cook for about 5-6 minutes until soft. Stir in the rice and cook, stirring for 1-2 minutes. Add the wine and simmer for a few minutes until there is about a tablespoon of wine left.
2. Add the pumpkin flesh and sprig of rosemary and add a ladleful of hot stock to the rice, stirring well. Bring to the boil then reduce the heat to a simmer. As the liquid is absorbed, gradually add more stock, a ladleful at a time, stirring frequently until the rice is cooked - about 20 minutes. To serve, stir in the butter and Parmesan and season with salt and black pepper.
3. Variations As an alternative make up the stock with a good fresh pumpkin soup mixed with vegetable stock.

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