Rosemary and Pumpkin Risotto Delight

Directions

• Warm a large saucepan over medium heat. Add 2 tablespoons of olive oil and a half tablespoon of butter.
• Toss in the chopped celery and onion, sautéing for about 5 minutes. Incorporate the risotto rice, and once it begins to appear translucent, pour in the white wine. Mix thoroughly.
• After the wine has been fully absorbed, introduce the rosemary sprig and the chopped chili to the mix.
• Gradually pour in 100ml of stock, stirring continuously. As the rice absorbs the stock, keep adding it in 100ml increments.
• Mix in the pumpkin cubes and continue to add stock, ensuring the risotto remains moist but not too wet. Continue this process until the rice achieves an “al dente” texture.
• Finish by stirring in a generous amount of grated Parmesan and a tablespoon of butter. Cover the saucepan with its lid and let it sit for about 5 minutes. This will enhance the creaminess of the risotto.
• Before serving, sprinkle some more Parmesan on top. Relish your meal!