Pumpkin risotto

Sprinkle with pumpkin seeds for added crunch.

Ingredients

Serves 4

1 Tbsp canola oil
1 onion, peeled and chopped
1½ cups arborio or risotto rice
3½ cups vegetable (or chicken) stock
2 cups diced pumpkin
1 tsp cumin seeds
4 Tbsp grated cheese
4 tsp chopped fresh coriander

Method

Heat oil in a large heavy-based frying pan, add onion and cook until soft.
Stir in rice and cook, stirring, until it whitens.
Add the stock, pumpkin and cumin seeds, cover and simmer for about 20 minutes or until the liquid is absorbed and the rice tender.
Season with salt and pepper.
Place in 4 bowls. Garnish with cheese and coriander and serve.