Allow 1 little pumpkin per person, plus another to chop up and put in the risotto
1 Onion, finely chopped
2tbsp Vegetable or Olive Oil
200g Arborio Risotto Rice
175ml Dry White Wine
700ml Chicken and Vegetable Stock
100g Parmesan Cheese, finely grated
Large Handful of Chopped Flat Leaved Parsley
If you can find – or grow – some mini pumpkins (I was given some called ‘Hooligan’ last year; they were total thugs in the veg patch, but prolific and sweet and just the right size for this recipe). They look so pretty baked and filled with risotto, perfect for an autumnal supper.
- words: Jo Arnell
- pictures: David Merewether
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