Pumpkin Risotto with SunWhite Rice

Ingredients

• 340 g Pumpkin, peeled & de-seeded weight
• 1 Onion
• 1 clove Garlic
• 1 tsp Olive Oil
• 14 g Butter
• 300 g Sunwhite Medium Grain Rice
• 3 cup Light Stock, vegetable or chicken
• 25 g Parmesan, freshly grated
• 1 pinch Nutmeg
• 1 pinch Pepper
• 1 tsp Balsamic Vinegar

Method

1. Peel and de-seed the pumpkin. Cut into a relatively small dice. Peel and dice the onion and garlic.
2. Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens.
3. Add the garlic and pumpkin and cook a few more minutes until it all softens (around another 5).
4. Mash the pumpkin so that it's a rough puree.
5. Add the rice and cook for a minute or two, then add enough stock to cover the rice. Keep adding a little more as the previous amount is absorbed.
6. Keep stirring so that it doesn't stick.
7. Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg, and pepper.
8. Adjust seasoning to taste. Serve topped with a drizzle of balsamic and a few shaves of parmesan (optional)