Pumpkin and Almond Risotto

Preparation: 10 minutes

Cooking: 30 minutes

Serves 4

2 tblspn olive oil

1 onion, chopped

2 cloves garlic, crushed

2 ¼ cups Arborio rice

½ pumpkin, peeled and diced

¾ cup white wine

5 cups vegetable stock, boiling

¼ cup grated Parmesan cheese

½ cup flaked almonds

1 tblspn fresh oregano, chopped

Heat oil in saucepan. Add onion and garlic. Cook until onion is tender. Add rice and pumpkin. Cook, stirring, for 2 minutes. Add wine. Bring to the boil. Cook until nearly all of the liquid is absorbed. Add stock, a little at a time. Stir until all liquid has evaporated and the rice is cooked. Stir in Parmesan cheese, almonds and oregano. Serve with a fresh green salad.