BAKED PUMPKIN RISOTTO
1 cup arborio rice
2 ½ cups chicken or vegetable stock/broth
60g/2oz butter
350g / 12 oz jap or butternut pumpkin, peeled and diced
½ cup finely grated parmesan cheese
cracked black pepper and sea salt
1 tbpn chopped flat-leaved parsley
Preheat oven to 190C/375F. Place rice, stock, butter and pumpkin in an oven-proof dish and cover tightly with a lid or foil. Bake for 30 mins, or until rice is soft. Stir through parmesan cheese, pepper and salt and parsley and serve. Serves 2
