Pumpkin Risotto* - 9th of April 2011

Ingredients

• 1 cup arborio rice
• Half a pumpkin, chopped
• 1 onion, chopped
• Garlic Cloves, crushed
• Thyme (dried or fresh)
• 2 sprigs of rosemary
• 1/2 cup of white wine
• 1 litre of chicken or vegetable stock (Gluten Free Vegetable stock)
• Grated parmesan
• Parsley, chopped

Method

1. Heat stock and keep warm

2. Fry onions with garlic on low heat

1. 3. Add rice and finely chopped rosemary and stir 'til rice is opaque

1. 4. Add wine and stir until absorbed

5. Add a ladleful of stock, wait 'til absorbed and continue adding until all stock is absorbed (approx 20mins)

6. Meanwhile, dice up pumpkin and fry in pan with some garlic, and sprigs of rosemary and thyme, put in oven to continue to cook

7. Add pumpkin to risotto once all stock has absorbed and stir through

8. Add lemon juice

9. Turn off heat and add parmesan and stir through 'til melted and stir in the parsley 

10. Serve with extra parmesan and a garnish of parsley