Pumpkin Risotto

Chop the pumpkin into chunks (about 1.5 x 1.5cm) and place in a small saucepan. Cover with enough boiling water to fully cover all the pieces and place on a high heat, cooking until the pumpkin is soft. Pour the chicken stock into another saucepan and set on the stove at high heat, to ensure it is simmering by the time the rice is cooking. Heat 20g of the butter and about 2 tablespoons of olive oil in a large, heavy-based saucepan on a low-medium heat. After finely dicing the onion and garlic, add these to the saucepan and cook gently until the onion is translucent but not beginning to colour. Add the rice and stir for a few minutes to toast the rice, again without colouring. Once the ingredients start to catch on the base of the pan, add the white wine and allow it to evaporate fully.

Now add enough chicken stock to cover the rice and stir through. It is important to keep enough liquid in the pan for the rice to absorb and cook through without losing its shape and structure. Stir often to stop the rice from sticking to the pan, allowing the rice to fully absorb each ladle of liquid before adding another. Continue to add stock until the rice is cooked through, using the pumpkin cooking water and hot water if necessary. After 10-20 minutes the rice should be ready and is still firm but not crunchy. Remove the saucepan from the heat and drain any remaining water from the pumpkin saucepan. Add the cooked pumpkin into the risotto, followed by the remaining butter and the grated parmesan, stirring well to combine. Add salt and pepper to taste, as well as the frozen peas and a handful of parsley, if desired. Serve while still warm.