I have been making this regularly at least once every fortnight. Really easy and full of flavour.
You will need:
1 large stalk celery – finely diced
one small carrot- finely diced
approx 2 cups Jap pumpkin – cubed into 2cm pieces
one medium onion – finely sliced
1-2 cloves garlic – minced
1-2 tablespoons oregnao (fresh or dry)
white and black pepper to taste
2 cups arborio rice
approx 2 L boiling water or chicken stock
parmesan cheese to serve
Saute onions, carrots and celery on medium high heat in a couple of tablespoons of olive oil. Stir constantly until some pieces start to caramelise. This step is very important because it forms the flavour base of the risotto.
Add rice and stir for a few minutes until translucent. Add pumpkin and stir well. Add water about one cup at a time, stir well and cook on a gentle simmer until almost fully absorbed. Add more water and repeat until rice is cooked through, but not mushy.
Season well with garlic, salt, pepper and oregano while cooking.
Serve hot with shaved or grated parmesan.
I had mine with some avocado and grilled chicken.