Pumpkin and rosemary risotto
800g jap pumpkin, cut into thin wedges
⅓ cup olive oil
1½ tsp fresh rosemary leaves
4 cups vegetable stock
125ml non alcoholic red wine
100g cold butter, chopped
80g brown onion, finely chopped
2 cloves garlic, crushed
300g Arborio rice
40g finely grated parmesan, extra
Preheat oven to 190°C.
Toss pumpkin with 1 tbsp of oil and rosemary in a large baking dish.
Roast for 35 mins or until tender.
Meanwhile, place stock and wine in a medium saucepan.
Bring to a simmer over medium heat.
Cover, keep at a gentle simmer.
Heat remaining oil and half the butter in a medium heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 mins or until onion is soft.
Add rice; cook, stirring, for 2 mins or until well coated in oil.
Stir in 1 cup hot stock mixture until liquid is absorbed.
Continue adding stock mixture, 1 cup at a time, stirring frequently, until liquid is absorbed after each addition.
Stir in parmesan and remaining butter until melted, then half the pumpkin mixture.
Serve risotto immediately, topped with remaining pumpkin and extra parmesan.