Roast Pumpkin & Garlic Risotto Recipe

Serves 6
Approx 1 litre stock of your choice
1 tablespoon butter (Jamie uses more but I've cut it back)
1 tablespoon oil
1 large onion finely chopped
1 stalk celery (don't leave it out)
400 g risotto rice (I use Aborio)
1 wineglass dry white wine (Jamie uses 2)

2 cloves of garlic (or more if you like garlic)
bunch fresh rosemary
1 cup pumpkin cut into smallish pieces

100 g freshly grated Parmesan cheese

1. Place pumpkin pieces, garlic cloves & rosemary into the oven in a little oil and start roasting. You can add some capsicum or other vegies if you like.

Meanwhile
2. Heat the stock in the microwave.

3. Fry the onions & celery in a pan (I use my wok) in the butter and oil on a lowish heat until soft.

4. Add the rice and turn up the heat. The rice will start to fry so keep stirring it. After a minute or so, add the wine and keep stiring. Jamie's recipe uses 2 wineglasses of wine but I don't want a winey taste. He says any harsh flavours will disappear - so add more if you're game.

5. Once the wine has cooked into the rice, add your stock a ladelful at a time. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside.

6. Keep adding ladelfuls of stock, and continue stirring. It will take about 15 minutes. If you run out of stock you can add some hot water.

7. Add the now roasted and slightly smooshed pumpkin, rosemary and squished-out of the cloves of garlic. Stir. It should still be a little runny and the rice should be slightly al dente in the middle. Check the seasoning and add a little more rosemary if you wish.

8. Remove from heat. Add the Parmesan cheese. Jamie also adds extra butter but not I. Give it a stir, place the lid on and allow it to sit for a minute or two.

Eat.