Pumpkin Risotto

Ingredients

- 1 cup cubed fresh pumpkin
- 1/2 cup mini chopped carrot
- 3 tbsp olive oil
- 40g chopped onion
- 1 clove chopped garlic
- 160g risotto rice
- 40g oat for rice
- 1 1/2 cups pre-heated chicken stock
- 20-30g Parmesan cheese
- Rosemary, salt and black pepper to taste

Directions

1. Fry onion with olive oil until soft. Put in risotto and oat for rice to fry for 1-2 minutes and stirring.
2. Now add a generous ladleful or 1/2 cup of stock and stir gently, until the rice has absorbed the stock.
3. Add another ladleful or two of stock and stir, until this has been absorbed. Continue for about 20 minutes, until the rice has softened.
4. In the other hand, hot another pan and fry garlic until soft, stir in pumpkin and carrot. Cook for 5 minutes and stir in the pumpkin and carrot into rice.
5. Cook the rice until soft and add in Parmesan cheese, black pepper and salt before serve.