A Yummy Risotto Recipe from Chris

Butternut Pumpkin & Basil Risotto 

Serves 4

500g box / pack  Italian Risotto Rice

1 medium Butternut Pumpkin

Small bunch (25g) fresh basil leaves

2 large onions 

2 medium courgettes

2 red peppers

3 gloves of garlic

1 pint of vegetable stock (can be from a stock cube)

50g grated parmesan cheese (optional)

Method

1. Peel and remove seeds from pumpkin and red peppers. Peel onions and chop with pumpkin and red pepper into bite size pieces, wash, top and tail courgette and cut into bite size pieces.

2. In a medium / large sauce pan slowly sauté diced vegetables in a little olive oil, only colour a little for 10 minutes.

3. Peel and crush garlic glove and add to the pan with vegetables. Add the risotto rice to the pan and reduce the heat. After 2 minutes add 1/2 of the hot stock and keep stirring for 10 minutes. Add the rest of the hot stock and stir for a further 5 minutes or until the rice is al dente or soft enough to eat.

4. Chop the basil finely and add to the risotto, add grated parmesan if you want to. Season with salt and pepper to taste.

5. Serve and enjoy!