- 1 onion, diced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cups arborio rice
- 3 cups butternut pumpkin, diced
- 2L vegetable stock
- 1 cup continental parsley, chopped
- 1 cup parmesan cheese, grated
- In a frying pan heat the oil and butter and add the onion.
- Add the rice and pumpkin. Saute for about 3-4 minutes.
- Ladle the stock in a cup at a time taking care to keep stirring.
- Stir in the parmesan and parsley and serve.
Recipe courtesy of Food Cloud.