Serves 4-6
• 2 tbsp olive oil
• 1 red onion, chopped finely
• 2 cloves garlic, crushed
• 1 cup arborio rice
• ½ cup white wine
• 200g mushrooms, quartered
• 4 cups chicken stock, warmed
• 2 Tbsp butter
• 50g grated parmesan
• ¼ cup chopped parsley
• 1 whole butternut pumpkin, top sliced off and seeds scraped out
• Salt and pepper to taste
1. Set oven to 160C. In a saucepan heat the oil and soften the onion and garlic for 2 or 3 minutes. Add the rice and toast lightly for 2 minutes, then add the wine. Once the wine has been absorbed, you can add the mushrooms and stir well.
2. Slowly start adding the stock one cup at a time, letting it cook away before adding the next. Continue until all the stock has gone. This will take 20-25 minutes. Then remove the risotto from the element.
3. Stir in the butter, half the cheese and parsley. Season with salt and pepper.
