Pumpkins are part of the squash family; a really versatile vegetable excellent in casseroles, soups or roast in olive oil with garlic - or wonderful in this risotto.
Olive oil for frying
2 medium onions, finely chopped
2 fat cloves garlic, finely sliced
450g/1lb pumpkin flesh, chopped into small pieces
1 tsp dried herbs
350g/12oz risotto rice
glass white wine - optional
1.2 litres/2pts hot vegetable stock
black pepper to season
2 tomatoes chopped
25g/2oz dried pumpkin seeds
1. Heat a little oil in a large frying pan, fry the onion and garlic until soft and just beginning to brown. Add the pumpkin and fry for about a further 5 minutes..
2. Add the herbs and rice and stir well, then add the glass of wine (if using) then a ladle at a time gradually add the hot stock, stirring well until all the liquid has been absorbed and the pumpkin is tender. This will take about 20-25 minutes to add the stock. The risotto should be thick and creamy at this stage. Add the chopped tomatoes and black pepper.
3. Serve the risotto sprinkled with chopped parsley grated parmesan cheese and a sprinkling of dried pumpkin seeds. To serve, try with a mixed leaf salad.