1 medium white onion
2 sticks celery
2 tbsp olive oil
300g pumpkin 🎃
3 garlic cloves
200g medium grain or risotto rice
1 litre chicken or vegetable stock
60g Grated Parmesan cheese
Salt and pepper
Pre heat a large shallow pan.
Finely diced the onion and celery before adding into the pan with a splash of olive oil.
Season with salt and pepper as you want the salt to draw out the moisture of the vegetables to help bring out maximum flavour.
Add the rice and continue to cook as this will help release the starch in the rice and make for a creamy risotto at the end.
Pour in the stock one ladle at a time, while stirring constantly in-between each ladle until it has absorbed.
It should take approximately 20 minutes to cook, the rice should have a slight bite to it and not soft and squidgy.
Finish the risotto by adding the grated cheese and stirring together with the butter.
If the risotto is too thick add 30mls of boiling water to loosen it out as the rice should fall flat on the plate and spread out.
I like to serve this risotto with some toasted pumpkin seeds and a drizzle of extra virgin olive oil, but thats optional.