Pumpkin Risotto




For the pumpkin risotto

  • 570ml vegetable stock
  • 1 small onion, chopped
  • 2 tbsp olive oil
  • 170g arborio (risotto) rice
  • 250g pumpkin , diced small
  • 50g butter
  • salt and freshly ground black pepper

For serving

  • piece fresh parmesan cheese

Preparation method

Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned.

Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin  and a little more stock, and continue to simmer gently until the stock is absorbed.

From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.

Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings . Bring the cheese and a grater to the table for your guests to serve themselves.