Pumpkin Risotto - 2

Cut squash/pumpkin in half and spoon out and discard the seeds. Remove the squash skin and cut the flesh into 1 cm cubes discarding any difficult bits  Picture  . Peel an onion and cut into fine dice.

Put a couple of tablespoonfuls of butter into a thick bottomed saucepan, melt over a low light, add the chopped onion and soften for about five minutes. Stir in the squash/pumpkin cubes and soften for a further five minutes stirring from time to time. Stir in the rice, add a glass of white wine and simmer for a few minutes until the wine has reduced.

Stir in ladles of stock and allow to reduce in classic risotto style. Meanwhile grate some parmesan to produce a couple of heaped tablespoonfuls.

When the rice is cooked, reduce any excess liquid, take off the heat, stir in the grated parmesan and another tablespoonful of butter (if you like). Season carefully with a little salt if required. Serve and enjoy  Zoom  .