Ingredients

Serves 4-6 as a starter

50g butter1 onion finely chopped2 garlic cloves minced300g diced pumpkin1700ml vegetable stock200ml white wine350g arborio risotto rice50 g grated parmesan2 tspn finely chopped chives30g cleaned black trompette mushrooms30g toasted pumpkin seeds

Method

Melt the butter in a heavy based sauce pan, add the onion and garlic, gently sweat off for about 10 minutes until translucentAdd the rice and stir for about one minute, add the white wine and cook out until completely absorbedAdd the stock one ladle at a time, stirring the rice continuously and cook for about 15 mins until the rice is ¾ cookedAdd the diced pumpkin and trompette mushrooms and continue to cook until pumpkin is tenderAdd the parmesan, stir and serve in bowls topped with toasted pumpkin seeds