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Garlicky pumpkin risotto


Garlicky pumpkin risotto Recipe

Ingredients:
  • large bunch basil , leaves and stalks torn
  • 3 garlic cloves , roughly chopped
  • 3 tbsp pine nuts , toasted
  • olive oil
  • 50g parmesan , finely grated
  • 6 garlic cloves , peeled
  • 1.4l hot chicken stock
  • 85g unsalted butter
  • 400g/14oz piece pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes
  • 2 tbsp olive oil
  • 1 small onion , finely chopped
  • 400g arborio rice
  • 100g pecorino , finely grated
  • 50g parmesan , finely grated
  • 50g shallots , finely chopped
  • 100g plain flour , seasoned with salt and pepper
  • vegetable oil , for shallow frying
Directions:
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