organic vegetables carrot pumpkin risotto

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CARROT AND PUMPKIN RISOTTO
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 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.
Method:
Add the rice to the vegetables and cook for 1 minutes, 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!