Pumpkin risotto

Ingredients

Serves 4

600g grated or finely chopped pumpkin flesh
3tbsp olive oil
1 small finely chopped onion, 
300g carnaroli rice
1 litre boiling chicken stock or vegetable stock if preferred
50g grated Parmesan cheese
Salt and pepper

In a non stick pan heat 2 tablespoon of oil, add the onion and stir until golden brown, then add pumpkin. It's not necessary to add any water as the pumpkin is full of it.  Cook for about 20 minutes or until the pumpkin softens. Pull the pumpkin all around and leave the space in the center of the pan. Add 1 tbsp of oil and add the rice and stir it continuously, for a few minutes until the rice starts to look transparent. then mix it with the pumpkin. . Add the stock gradually until it is all absorbed by the rice. The rice will be cooked in about 20 minutes. Take off the heat, add the parmesan and cover with a lid for 3-5 minutes. Serve. Enjoy!!!!!!