Italian Rice with Winter Veg
ready in 45 min.
Heat the oil and 1 tbsp butter in a pot and fry the onion and garlic. Add the pumpkin and the rice and fry for a few minutes. Deglaze with half the wine and reduce completely. Repeat with the remaining wine and then add just enough stock to cover the pumpkin and the rice.
Add the bay leaf and the lemon zest. Stirring occasionally, allow the liquid to almost evaporate completely, then top up with more stock, stir and reduce. Continue like this until all the stock is used up and the rice is almost done (it should still be a little crunchy). This process takes about 20 minutes.
Once the stock is used up, remove the lemon zest and the bay leaf and stir in the Parmesan and the remaining butter. Season with salt and ground black pepper and serve garnished with parsley.