Pumpkin risotto

 
Serves 2
  • - 20g grated parmesan
  • - 25g butter
  • - 1 litre hot vegetable stock
  • - 150ml white wine
  • - 100g arborio rice
  • - 150g diced pumpkin
  • - 1 red onion, finely chopped
  • - 2 tbsp extra virgin olive oil

How to prepare:

Put the oil in a large pan and add the onion and pumpkin and cook until the onion is golden. Add the rice and stir over a low to medium heat for 3 minutes until coated with oil. Pour in the wine and cook, stirring, for 1 minute.

Slowly add a ladleful of hot vegetable stock and stir until absorbed by the rice. Repeat until all the stock has been used and the rice and pumpkin are cooked, about 18-20 minutes.

Once the rice is ready, switch off the heat, add the butter and grated parmesan and stir. Serve immediately on warmed plates.