Pumpkin Risotto

Definitely not a traditional recipe, I made this one up one night when I had a half a pumpkin left after making pumpkin soup; one large pumpkin yields a lot of flesh, believe me. I also had some olive and dried tomato salami that had been sitting in the fridge for quite a long time and was going hard, so what better to soften it than in a risotto? 

Ingredients.

¼ cup olive oil.

1 medium onion, peeled and diced.

½ cup long grain rice.

Salt to taste.

Freshly ground black pepper.

1 ½ cups chicken stock.

3 cups diced pumpkin.

1 cup diced salami.

½ cup chopped fresh parsley.

2 spring onions, chopped.

½ cup grated parmesan cheese. 

Method.

Heat the oil in a sauté pan and fry the onion and rice with the salt and pepper until the onion is soft but not brown. Add the stock, salami and the pumpkin, stir through, bring to the boil and simmer, covered, for twenty minutes. Stir gently from time to time to prevent sticking.

Simmer gently until almost all the liquid has been absorbed [about twenty minutes]. Stir in the cheese and the herbs, reserving a little of the parsley as garnish. Bring to the boil, remove from the hob and serve garnished with the remaining parsley. 

Serves: 2.

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