ROASTED PUMPKIN RISOTTO

No recipe yesterday as we had freshly caught snapper at a friends house! I haven't made this in years. Recently I bought 5 kg of arborio rice and need to use it up, so I thought I would revisit this recipe. it's so so easy to make and is budget friendly!

INGREDIENTS

2 C risotto rice like arborio
1 tbs butter
1 tbs olive oil + 2 tbs olive oil
500 g pumpkin chopped
4 onions slices
1 bulb garlic skin removed
1 C white wine
600 ml chicken stock
1/4 C sour cream and extra to serve
1/4 C Parmesan grated
1/4 C tasty cheese grated
seasoning to taste

Put pumpkin, onion and garlic on roasting tray and season with salt and pepper, drizzle 2 tbs olive oil over and place in preheated oven at 180 C for 30 minutes until tender and slightly colored. When cooked place in large jug with stock and puree with stick mixer. Place butter and oil in large saucepan when hot add rice and toss to coat until it turns translucent. Add wine and stir until all absorbed. Add pumpkin puree and stir continuously  when it started to really bubble and spit put the lid on and turn to low and cook for 10 minutes stirring occasionally. If too thick add some hot water and stir until ready. Risotto should run  on the place and not be gluggy. Check to see if rice is cooked. It should have some bite to it and not be mushy. When cooked add cheeses and Parmesan and sour cream, check seasoning and season to taste. Serve with a dollop of sour cream and cracked pepper.