Pumpkin Risotto ( Risotto Di Zucca)

Directions

1. Preheat the oven to 220 C/425 F/Gas 7.
2. Remove the seeds and fibre from the centre of the pumpkin and cut the flesh and skin into large chunks.
3. Place skin side down on a baking tray brushed with a little extra virgin olive oil season with salt and pepper and scatter over the herbs and the garlic.
4. Pour over 3 Tbsp. of oil cover with foil and bake till soft about 50 min.
5. The pumpkin is ready when it has shrivelied and begun to brown at the edges.
6. Remove from the oven allow to cold then scrape the flesh from the skins and reserve with the juices.
7. Heat the chicken stock and check for seasoning Heat 75g of the butter and the remaining extra virgin olive oil in a large heavy bottomed frying pan and gently fry the onion till soft about 15-20 min.
8. Add in the rice and off the heat stir till the rice becomes totally coated this takes only a minute.
9. Return to the heat add in 2 or possibly so ladelfuls of warm stock or possibly just sufficient to cover the rice and simmer stirring till the rice has absorbed nearly all the liquid Continue to add in more stock as the previous addition is absorbed. After about 15-20 min nearly all the stock will have been absorbed by the rice; each grain will have a creamy coating but will remain al dente.
10. Add in the remaining butter in small pcs the pumpkin the vermouth and parmesan being careful not to overstir.
11. Serve immediately.
12. Serves 6