Ingredients (Serves 4)

1 medium pumpkin (or a 1kg piece) peeled, seeded and cut into 1 cm dice (reserve the peelings)

A good pinch of saffron strands

1tsp tomato puree

1L hot vegetable stock, or a good quality stock cube dissolved in that amount of water

4 shallots, peeled and finely chopped

60ml olive oil

250g carnaroli rice

60g butter

60g freshly grated parmesan

Method

  1. Put the pumpkin peelings into a saucepan with the saffron, tomato puree and vegetable stock, bring to the boil and simmer for 30 minutes then strain through a fine meshed sieve.
  2. Rinse and dry the pan (oops have I cheated here) then melt the butter and gently cook the shallots in the butter for minutes until soft.
  3. Add the rice, stirring it well with a wooden spoon over a low heat for a minute.
  4. Gradually add the hot stock a little at a time for 5 minutes, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next.
  5. Add the pumpkin, season and continue adding the stock and cooking in the same way until the rice is soft, but still a little al dente and plump: the risotto should be quite moist at this stage, not dry and not too wet.
  6. Add the butter and stir in half of the parmesan.
  7. Correct the seasoning and serve with the rest of the Parmesan.

This recipe was kindly donated to the #PumpkinRescue campaign by Mark Hix.