INGREDIENTS

• 300 g Hokkaido pumpkin
• 1 large shallot
• 4 cloves garlic
• 50 g dried cranberries
• 200 g rice
• 100 g grated Parmesan
• 600 ml stock
• 1/2 tsp salt
• freshly ground black pepper
• 1 tbsp oil
• fresh basil or coriander

METHOD

1. Peel and finely chop the pumpkin.
2. Place the pumpkin pieces in a pot and cover with water, ensuring the water level is just above the pumpkin pieces.
3. Boil the pumpkin until soft (approximately 10 minutes, depending on the size of the pieces).
4. In a separate, larger pot, sauté the finely chopped onion in hot oil.
5. Add minced garlic cloves and uncooked rice, and sauté on high heat for about 2 minutes.
6. Pour in the stock, add the pepper and salt, and cook the risotto uncovered on low heat for about 15 minutes.
7. Blend the cooked pumpkin with an immersion blender along with the water it was boiled in.
8. Stir the pumpkin purée into the almost cooked rice and cook together for another 5 minutes.
9. If the risotto is not creamy enough, add more water as needed.
10. Finally, stir in the Parmesan and cranberries, and sprinkle with chopped herbs before serving.