Risotto

• 31/2 cups of stock + 3 cups of water
• 4 Tbsp unsalted butter
• 1 med white onion, diced
• 2 cups aborio rice
• 1 cup wine
• 1 cup grated parmesan

Melt butter over med heat. Once foaming subsides add onion and 1/2 tp salt. Cook for 9 mins until onion is transparent. Add rice stirring constantly until kernal edges are transparent. Add wine until absorbed. Add 3 cups of warm stock, simmer for 12 mins until liquid has absorbed. Add 1/2 cup at a time of stock (every 3-4 mins) until rice is cooked.

Roast pumpkin and toss through risotto with peas. Stir through parmesan.

As an alternative stir through mint, asparagus and lemon rind with parmesan.