Pumpkin pesto risotto

250 g pumpkin or butternut

30 ml (2 Tbsp) butter

30 ml (2 Tbsp) olive oil

1 medium onion, finely chopped

1 clove garlic, crushed

250 g risotto rice

160 ml (2/3 cup) Simonsvlei Classic Premier Chenin Blanc

about 875 ml (3˝ cups) vegetable stock

50 g Parmesan cheese, freshly grated

15 ml (1 Tbsp) pesto

salt and freshly ground black pepper to taste

1. Peel and cut the pumpkin into small pieces. Place in a heavy-based saucepan with little water and bring to the boil for about 15 minutes until soft, but still firm. Drain and mash the mixture lightly with a fork to keep it chunky.

2. Heat the butter and oil in a heavy-based saucepan. Add the onion and garlic and sauté until soft. Add the rice and stir constantly over a medium heat for about 2 minutes until it is coated with oil and the grains become slightly translucent.

3. Add the wine to the rice. When all the liquid has been absorbed, start adding the stock, a ladleful at a time making sure each addition has been absorbed before adding the next. Continue for about 20 minutes until risotto becomes creamy.

4. Add the pumpkin, Parmesan cheese, pesto and seasoning. Serve immediately.

Serves 4