Pumpkin and rosemary risotto with currants and shallots

Babiche Martens

Ingredients

4 cups	Vegetable stock, or chicken stock
1 Tbsp	Butter
1 Tbsp	Olive oil
1	Onion, finely diced
2 cloves	Garlic, crushed
1 cup	Risotto rice, (arborio or carnaroli) (Main)
1 ½ cups	Pumpkin, peeled and diced (Main)
2	Shallots, peeled and sliced
2 tsp	Fresh rosemary, finely chopped
1 Tbsp	Currants
1 to taste	Salt & freshly ground pepper
4 Tbsp	Parmesan cheese, grated

Directions

1. Pour the stock into a saucepan and bring to a simmer.
2. Heat the oil and butter in a large pan. Add the onion and garlic, stirring until soft.
3. Add the rice and stir for 1 minute or until the grains are coated and glossy.
4. Add the pumpkin and stir then begin adding the hot stock, 1 cup at a time.
5. After the first cup, stir then add the shallots, rosemary and currants.
6. When the stock is absorbed, add another cup and stir until absorbed.
7. Continue until the risotto is al dente and creamy.
8. Season and stir through the parmesan.