Pumpkin & Pea Risotto

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This pumpkin and pea risotto is the perfect winter warmer. Pumpkins are loaded with nutrition. They're low fat, high in fibre and a rich source of vitamin A, B and potassium. Did you know that a pumpkin is actually a fruit not a vegetable? It's grown in a field on the ground on long green vines. Ripe and ready to eat in October, pumpkins are the perfect treat for the first dark nights of the year.

Ingredients

• 140g Pumpkin
• 60g Frozen Peas
• 100g sweet potato
• 30g Unsalted butter
• 1 Small onion
• 1 Garlic kernel
• 1 Litre fresh vegetable stock
• 30g Grated parmesan cheese
• 210g Risotto rice

Here’s what you do

1. Peel and chop onion and garlic very finely.
2. Peel and chop the pumpkin into small cubes. Put into pan, cover with cold water and bring to the boil. Turn down heat to simmer for 10–15 minutes or until butternut squash is just tender. Drain and put to side.
3. Put peas into pan and cover with cold water. Bring to boil, turn down heat to simmer for 5 minutes. Drain and put to side.
4. Melt butter in pan and at medium heat add onion and garlic and cook for 5 minutes, stirring regularly, until softened and very lightly browned.
5. Add risotto rice to pan and stir thoroughly until all the grains are coated with butter mixture. Cook at low heat for 5 minutes.
6. Add 200ml of the vegetable stock to the pan, stir thoroughly and turn down to low heat.
7. When the rice has absorbed the stock add more vegetable stock – in 200ml measures as above until all the stock has been used.
8. Add the grated parmesan cheese when adding the last of the vegetable stock and stir on low heat until the cheese has melted.
9. Add the pumpkin and peas to the risotto mixture and stir thoroughly.