Carrot and Pumpkin Risotto

Ingredients

• 90g Butter
• 1 onion finely chopped
• 250g pumpkin, diced
• 2 carrots diced
• 2 litres ready made vegetable stock, heated
• 440g risotto (arborio) rice
• 90g shaved Romano or parmesan cheese
• 1/4 tsp freshly grated nutmeg

Directions

Heat 60g of butter in a large, heavy-based frying pan. Add the pumpkin and carrot and cook for 6-8 mins, or until tender. Mash slightly with a potato masher. In a separate saucepan heat the stock over medium heat and keep the stock at
simmering point.

Add the rice to the vegetables and cook for 1 minute, stirring constantly, until the grains are translucent. Ladle in 125ml of hot stock and stir well. Reduce the heat and add the stock little by little, stirring constantly for 20-25 minutes, or until the rice is tender and creamy. You may not need to add all the stock, or you may run out and need to use a little water-every risotto is different.
Remove from the heat, add the remaining butter, the cheese and nutmeg, season with freshly ground black pepper and stir thoroughly. Cover and leave for 5 minutes before serving.

Enjoy!