Butternut Pumpkin Risotto

Ingredients

1/2 butternut pumpkin, chopped into small cubes
40ml dry white wine
1/2 cup of arborio rice
500ml organic chicken stock
1 small onion, diced
1 clove garlic, finely diced
handful of grated parmesan
10 sprigs of chives, chopped
1 tablespoon mascarpone
1 tablespoon unsalted butter
olive oil
sea salt and cracked pepper
squeeze of fresh lemon

Method

Warm the stock in a saucepan. Fry the pumpkin in olive oil until it is browned and just cooked. In a new pan fry the garlic and onion in butter until it is translucent then add the rice and stir until glossy. Add the wine, stir well and simmer until it has all be absorbed. Add the pumpkin and start adding the stock, 1 ladleful at a time. Simmer until all the liquid has been absorbed before adding the next. Cook for about 15 minutes, stirring regularly until the rice is tender. If you run out of stock use a little hot water. Take of the heat and stir in the mascarpone and parmesan. Season to taste and add the chives and a squeeze of lemon to freshen it up.