Pumpkin Risotto

• 1 medium pumpkin, peeled and de-seeded
• 1 tablespoon olive oil
• 150 g (

Cut the pumpkin into 2.5 cm (1 inch) cubes. Heat the oil and 125 g (4½ oz) of the butter in a heavy-based frying pan large enough to hold the finished risotto. Add the onions or shallots and cook until softened then put in the pumpkin. Cook the pumpkin and onions for 10 minutes, stirring, but don’t let the onions burn. Pour in the rice. As soon as the rice is translucent, pour over a cupful of