Pumpkin And Butternut Squash Risotto - cooking recipe

Ingredients

2 1/2 cups vegetable stock
3/4 cup white wine
2 tbsp olive oil
1 medium onion, sliced
12 oz sugar pumpkin, peeled, seeded and cut into small cubes
12 oz butternut squash, peeled, seeded and cut into small cubes
1 3/4 cups arborio rice
1 tsp ground coriander
None None Grated Cheddar cheese, to serve

Preparation

Bring stock and wine to a simmer in a saucepan. Reduce heat to very low and keep warm.
Heat the oil in a large heavy-bottomed saucepan on medium heat. Add the onion and pumpkin; saute for 15 mins or lightly browned. Add the squash and saute for 5 mins. Add the rice and coriander; saute for 1 min.
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).Season to taste. Serve sprinkled with grated cheese.