Pumpkin Risotto

Ingredients

• 2 cups arborio rice
• 5 cups chicken (or vegie) stock
• 60g butter
• 700g pumpkin, peeled & diced
• olive oil
• 1/2-1 cup finely grated Parmesan cheese
• cracked black pepper
• 2-3 tbsp chopped flat-leaf parsley

Method

Preheat oven to 190 degrees.

Place rice, stock, butter, & pumpkin in an ovenproof dish and cover tightly with lid or aluminium foil. Bake for at least 45 mins (often takes 1 1/2 hours) or until rice & pumpkin are soft.

Remove risotto from oven and stir the chicken, Parmesan, pepper, and parsley through it continuously for approx 5 mins.

NB: original recipe included chicken (2-3 chicken breasts). If you wish to include chicken, while risotto is baking, add a little oil to frying pan over medium heat and cook chicken until cooked through. Allow to cool slightly, then chop.

Source

Modern Classics (Book 1)