Pumpkin and Mushroom Risotto

Slice the spring onions and mushrooms and cube the pumpkin into 1cm square pieces.

Place pumpkin into a saucepan and add boiling water so that all pumpkin is only just covered. Simmer on medium heat until soft, but not falling apart (test with a fork periodically). When cooked, drain and place aside until needed.

While the pumpkin cooks, add olive oil into a thick-bottomed saucepan and add the white parts of the spring onion on medium heat. Saute until translucent, then add the rice and stir for a minute or two until the grains are nicely coated.

Add enough stock to just cover the bottom of the pan and stir until absorbed (my trick- you know it's time to add more when you can draw a line on the bottom of the pan with your wooden spoon and the rice/stock doesn't fill in the line immediately). Continue adding stock in small amounts and stirring until absorbed until all the stock is used and the rice is soft to the bite.

Once the rice is soft, stir in the mushrooms and rosemary and stir until the mushrooms are cooked.

Add in the pumpkin and stir briefly, then add the green tops of the spring onion.

Added the green tops of spring onion:

Serve your Pumpkin and Mushroom Risotto with a rosemary garnish and a few shavings of parmigiano reggiano on top.