Risotto Of Pumpkin With Rocket And Parmesan - cooking recipe

Ingredients

300 g pumpkin, Roughly Diced
200 g risotto rice
500 ml hot chicken stock, divided
250 ml hot water
100 g pumpkin, diced into 1cm cubes
25 g parmesan cheese, grated
roughly chopped rocket
butter
salt
pepper
olive oil

Preparation

First, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely.
Puree this in a liquidizer and leave until finishing the risotto.
Wash the rice in cold water and strain off.
Combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper. Warm the mixture.
Add risotto to the liquid mixture and blanch for 7 minutes.
Drain this off and place on a tray to cool down.
Pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.
To finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock.
Bring to the boil quickly and cook until nearly all of the stock has evaporated.
Taste the risotto to see if its cooked, then add the pumpkin puree, sauteed pumpkin dices, rocket, Parmesan, 25g of butter and salt and pepper.
Mix well, taste for seasoning, adjust and serve.