Pumpkin Risotto

Another version of heavenly Risotto. It's completely vegetarian, it tastes so good you don't need to add anything else.

Serves 2-3

Ingredients:

• 600g chopped pumpkin (1 medium butternut squash will do)
• 4 Cups vegetable stock (4 Knorr veg stock pots in 4 cups hot water)
• Olive oil 2 tbsp
• Butter 2 tbsp
• Parmesan cheese 2 tbsp
• Risotto Rice 1 cup

Cooking

• Cook the pumpkin in 1 tbsp olive oil and 1 tbsp butter for 20 min in very low heat, covered,
• After 20 min keep few pumpkin pieces (8-10) and blend the rest with 1 cup of stock to a smooth puree.
• Fry 1 cup risotto rice in 1 tbsp olive oil for 1 min. 
• Add the pumpkin puree and stock > bring to boil 
• Turn the heat way down low, cover & simmer for 10 mins
• Add 1 tbsp Butter + 2 tbsp Parmesan cheese. 
• Give it a stir
• Cover and simmer for another 10 min.
• Turn off the heat 
• Add the saved pumpkin pieces and mix

Garnish:Serve with a drizzle of olive oil and sprinkle of Parmesan and some greens (parsley, rockets, basil or anything like that)