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This is an easy seasonal risotto. The base of the recipe (rice, onion and stock) can be utilized to make a variety of risottos.
Heat a pan with olive oil over medium heat. Cook the onion for 2-3 minutes, then add the rice and cook for 3-4 minutes, until lightly toasted. Add vegetable stock about 1/2 cup at a time, bringing to a low boil and stirring. Season with salt, nutmeg and cinnamon. After 20-25 minutes, once you have added 3 1/2 cups of stock, add the pumpkin and stir to incorporate. Add the final 1/2 cup of stock. Once most of the stock has been absorbed, remove from heat and allow 5 minutes to thicken.