Pumkin Risotto

Mmmmn I love my risotto.

The starring role in all my dishes these days, goes to my olive oil..

A gift from my father, imported from Greece.. it still has little chunks of olives in it..

It is the most delicious oil, I've ever eaten.. and so now, I eat a lot of it!!

Everything is made all the more tasty, by it's presence.

Pumpkin Risotto

2Tbs olive oil

1/2 onion, chopped finely

1 clove of garlic, chopped finely

1 red chilli, chopped finely

1-2tsp dried sage

5 swiss brown mushrooms, roughly chopped

1/4-1/2 pumpkin, peeled & roughly chopped (I forget what kind I used)

1- 1 1/2 cups aborio rice

500ml vegetable stock (I used massel 'chicken' stock)

Good slosh of white wine

Salt & pepper to taste

1.Put onion in pan with olive oil, and cook until softened. Add garlic, chilli and sage, and cook til fragrant.

2.Add mushrooms and pumpkin, and cook until mushrooms have softened slightly.

3.Add rice, and cook, stirring, until rice have a little translucent sheath.

4.Season with pepper.

5.Add stock, one ladelful at a time. Stirring constantly. Make sure stock is fully absorbed by rice, before adding more.

6.Use wine in the same way as the stock.

7.When the rice is nearly cooked, reduce the amount of liquid you add each time.

8.Season with salt as needed- most pre-made stocks are quite salty aleady.

YUM YUM!