Pumpkin or Squash Risotto

Pumpkin or Squash Risotto 

Serves 4

Full Choice  5 pts per serving

No Count 1 pt per serving

450g pumpkin or squash, skinned & cut into 2cm/¾" chunks

1 large red onion, finely sliced

1 tbsp lemon juice

850 ml veg stock

1 garlic clove, finely chopped

340g dry arborio rice

pinch of saffron

salt & pepper

30g piece blue stilton (3½pts)

2 tbsp freshly chopped parsley

Toss the red onion slices in the lemon juice. Place in a pan with the pumpkin and 300ml of the stock.  bring to the boil, cover and simmer for about 15 mins until just tender.  Turn off the heat and keep covered.

Place the garlic and rice in a pan with 300m stock.  Bring to the boil and simmer for 5 mins until the stock has almost evaporated.

Meanwhile heat the remaining stock until just about to boil and reduce the heat to maintain the temperature.  Add the saffron and seasoning to the rice and add a ladleful of stock, cook gently, stirring until absorbed.

Continue ladling the stock in, until theliquid is absorbed and the rice is thick and creamy and tender.  Keep the heat moderate.  This will take 20-25 mins.

Drain the pumpkin and red onion and stir gently into the rice.  Heat through for 2 mins.

ladle into warmed serving bowls and crumble a little blue cheese on top of each. Sprinkle with black pepper and parsley.