A delicious creamy dish perfect for those winter nights in with a nice glass of wine!
Add stock and water to a small pot and set on the stove to bring to a gentle simmer
Prepare all vegetables as per ingredient list
Once the stock has reached a simmer turn it to low to keep warm
In a large wok or pan, heat olive oil over a medium heat
Saute onion and garlic until translucent and slightly golden
Add aborio rice and stir well to coat in remaining oil and lightly toast (2-3 minutes)
Add mushrooms and white wine and stir well
Continue to stir rice gently adding 1-2 ladles of stock at a time and waiting until liquid is mostly absorbed before adding the next ladle
When you are about halfway though the stock, add in the pumpkin puree and stir well to combine
Continue the process of gradually adding stock until rice is cooked
When cooked, rice should not be hard, but there should be texture to it when you bite into it, generally you can begin testing around 15 minutes or so however it can often take up to 20 minutes
Add salt and pepper to taste
Once rice is ready, add spinach and parmesan cheese and stir through until spinach is wilted and cheese is melted
Serve risotto in bowls, topped with freshly chopped parsley and additional parmesan cheese
Risotto is generally best served fresh, rice as a rule does not really freeze well so I recommend consuming immediately after cooking and if there are leftovers, store in an airtight container in the refrigerator and eat the following day. This dish is a delicious comfort meal during those cold winter months, perfect with a glass of wine!