Pumpkin, Parmesan & Rosemary Risotto
What you need:
30 ml olive oil
1 clove of garlic
1 medium onion
2 cups arborio rice
3-4 cups of chicken stock (homemade preferably, if not two chicken oxo or knorr cubes)
1/2 cup single cream
1 dessertspoon of finely chopped rosemary (fresh or dried)
Heat the oven to 200C.
Cut 2 inch cubes of pumpkin flesh and put them on a roasting tray. Drizzle with a tablespoon of olive oil and season with salt and pepper. Roast for 20 minutes or until tender.
While the pumpkin roasts, melt a large knob of butter in a very large saucepan or Le Creuset pot and gently fry 1 medium brown onion and 1 clove of garlic, all finely chopped. Add 2 cups of rice and fry for 1 min until see-through. Then add one cup of dry white wine and breath in as the flavours explode! Once absorbed, add 1 cup of chicken stock and stir until absorbed. When this has been absorbed, add another cup of chicken stock along with the finely chopped rosemary, and keeping adding a little liquid at a time, keeping it on a medium heat, until it's absorbed and the rice is cooked. This takes around 15 mins and I used 3-4 cups of stock.
Remove the pumpkin from the oven and chop it into smaller cubes.
When the rice is almost cooked with still a little bite to it, add 150g grated Parmesan and the pumpkin. Taste then season with salt (not too much as the cheese can be salty) and pepper.
Add 1/2 cup of cream right at the end for a richer effect but this is not compulsory. Serve with the rest of the bottle of wine and more parmesan to sprinkle on top.