Pumpkin and Broad Bean Risotto

Ingredients:

• 350gm pumpkin
• 2 cloves onion, finely chopped
• 1 cup arborio rice
• 200gm Swiss brown mushrooms, halved
• 2 cups frozen broad beans, defrosted, peeled
• 1 tablespoon grated parmesan
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 cups vegetable stock
• serves 4

Directions:

1. Preheat the oven to moderately hot 200°C.
2. Cut the pumpkin into small chunks and spray lightly with oil, on a baking tray. Bake, turning occasionally, for 20 minutes, or until tender. Set aside, covered.
3. Meanwhile, heat a large heavy based saucepan, add the onion and garlic, cover and cook for ten minutes over low heat.
4. Put the stock in a pan and keep at simmering point. Add the rice to the onion and stir for two minutes.
5. Gradually stir in half a cup of the hot stock, until absorbed. Stir in another half cup of hot stock until absorbed.
6. Add the mushrooms and continue adding rhe remaining stock, a little at a time, until it is all absorbed and the rice is just tender (this will take about 20 minutes).
7. Continual stirring whilst cooking is the secret to a successful, creamy risotto. Stir in the cooked pumpkin and the broad beans. Sprinkle with the grated parmesan.