Pumpkin Risotto

• 400g pumpkin, cut into 1.5cm cubes
• 1 tbsp olive oil, plus a drizzle for the pumpkin
• 2 garlic cloves, crushed
• 1 onion, chopped
• 25g butter
• 200g Arborio rice
• 4 cups hot vegetable stock, plus extra splash if needed
• 50g grated Parmesan cheese
• Salt & Pepper, to taste

Step 1. Preheat your oven to 180C. Place pumpkin cubes onto a baking tray, drizzle with oil and roast for 30 mins, or until tender and golden. While the pumpkin is roasting, you can begin to make the risotto.

Step 2. Heat 1 tbsp oil with the butter in your pan over a medium heat.. Add the onion and garlic. Once the onions are translucent, add the rice and stir well to coat in the buttery mix for about 1 min.

Step 3. Now add about half a cup of the stock, stir occasionally until all the stock has been absorbed. Keep on adding stock and stirring, until you have used up all the stock and the rice is tender (add more stock if the rice needs a little longer). 

Step 4. Stir in the grated cheese and pumpkin cubes. Serve with extra parmesan if desired.