Ingredients:
Serves 4
250g (1 cup) pumpkin or butternut
30 ml olive oil
450g lamb strips cut into small squares (4cm)
1 medium onion finely chopped
1 clove garlic crushed
250g (1 cup) Arboria/Risotto rice
125ml (1/2 cup) dry white wine
1 litre of lamb or veg stock
salt and black pepper to taste
Method:
Cut the pumpkin into small cubes and steam in a microwave until soft but still firm.
Fry the lamb strips until golden brown. Add the onion and garlic and saute until soft.
Add the rice and still continously until it is covered with oil (approx 2min)
Add the wine to the mixture.
One all the liquid has been absorbed, start adding the stock spoon by spoon, waiting for it to be absorbed before adding the next spoonful.
Continue this for about 20 mins until the risotto becomes creamy.
Season and serve immediately.
Hope you enjoy this one. Till next time...
