Serves: 4

Pumpkin Risotto

FG 4 | CC 7

Calories: 180 kcal

175 g Arborio risotto rice (dry weight)

300 g pumpkin (peeled, deseeded and diced)

2 cloves garlic (crushed)

1 onion (finely chopped)

2 sprigs rosemary

60 ml dry white wine

600 ml hot vegetable stock

Pinch of saffron strands

Freshly ground black pepper

2 tbsp chopped flat-leaf parsley

Spray Oil

Spray a large, deep frying pan lightly with oil.
Gently cook the onion, pumpkin and garlic with the rosemary sprigs for about 5 minutes, until the onion and pumpkin are starting to soften.
Stir in the rice, turn up the heat and pour in the wine. Let it bubble and reduce for a few minutes, then lower the heat to a bare simmer and gradually ladle in some of the hot stock with the saffron.
Cook slowly, stirring occasionally, until all of the stock has been absorbed and then add more. Continue this way for about 20 - 30 minutes, until the rice is tender and creamy and the liquid is fully absorbed.
Season with black pepper and discard the rosemary.
Stir in the parsley and parmesan and serve immediately.