Pumpkin Risotto - cooking recipe

Ingredients

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

Preparation

Heat butter and oil together in a large saucepan or frypan.
Gently cook the onion and garlic.
Add the rice and cook, stirring until the rice is coated in the oil mix.
Cook this about 1 minute.
Stir in the pumpkin and mushrooms.
Pour over 1 cup of the hot stock.
Cook, stirring often until the liquid is almost all absorbed.
You don't want the liquid to be boiling in with the rice, just a gentle simmer.
Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
This takes about 20 minutes.
You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
Stir in the parmesan cheese,seasoning and parsley.
It will go lovely and sticky with the cheese.
Serve immediately.