On a cool Autumn evening, there is nothing like a warm pumpkin risotto. This risotto is very tasty and can be served to guests at a dinner party or as an evening meal for your family.
2 tbls olive oil
Cracked pepper to taste
1 whole shallot green and white finely sliced
1 gourmet garlic or 3 cloves of garlic grated
handful of finely chopped rosemary
500g pumpkin chopped into 1cm pieces
2 cups Arborio rice
1 litre of Gluten Free Massel Vegetable Stock
150 g grated cheddar cheese
Heat oil, and pepper and rosemary in non stick fry pan. Add shallots and fry for 3 minutes. Add garlic fry for 1 minute. Add dry rice and fry for 2 minutes.
Reduce to half or medium heat.
Slowly add vegetable stock with pumpkin. Add more stock when pulling rice to one side of the pan and no liquid runs into middle.
Continue to slowly add stock until all stock has been used. Add 500ml of water slowly.
Once rice has cooked through, turn off heat and add grated cheese and stir through.