Pea, pumpkin and lemon risotto

Ingredients

• 60 ml (¼ cup) extra virgin olive oil
• 1 brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 300 g pumpkin, peeled and cut into 2 cm cubes
• 440 g (2 cups) arborio rice
• 1 large lemon, zest and juice
• 1 litre chicken or vegetable stock
• 125 ml (½ cup) dry white wine
• 50 g butter, diced
• 150 g grated parmesan, plus extra to serve
• 130 g (1 cup) fresh or frozen baby peas
• salt and pepper, to taste

Instructions

1. Heat the oil in a heavy-based saucepan over medium heat. Add the onion and garlic and stir for 2–3 minutes or until soft. Reduce the heat to low, stir in the pumpkin, cover and cook for 5 minutes or until slightly softened.
2. Add the rice and stir until well coated with the oil. Stir in the lemon zest. Add the stock (I add it all at once), then add the wine and lemon juice. Stir once, then cook over low heat until the stock is almost absorbed.
3. Scatter the butter evenly over the top of the rice to melt a little then add the parmesan and peas and stir gently to combine. Season to taste and stir again. Serve with extra parmesan.

Photography by Kitti Gould.

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