I love a risotto. It does take a bit of effort to make, but the results are well worth it.
The pumpkin can be swapped for any kind of squash or courgette.
- 50g Butter
- 1 onion (finely chopped)
- 2 cloves of garlic (finely chopped or grated)
- 300g Risotto rice
- 200ml of ginger wine
- 800 ml of vegetable stock
- 2 handfuls of grated pumpkin
- 2 handfuls of peas
- 1 handful of pumpkin seeds
- Parmesan (to serve)
Melt the butter in a large pan. Add the onion and garlic and cook for around 5 minutes, until soft.
Add the rice and fry for about a minute.
Add the wine and bring to a simmer. Simmer until all the wine is gone.
Add a ladle full of the stock and continue to simmer. Add the squash, peas and seeds.
Continue to add a ladle full of stock every time the water has been absorbed, until all the stock has been used.
Serve topped with a little grated Parmesan.