Pumpkin Risotto

1. Pour the stock into a saucepan and keep it at a bare simmer on a back burner throughout cooking.
2. Heat the olive oil with 1 tablespoon of the butter in a wide heavy pan over medium heat, add the onion with a pinch of salt, and soften for 5 to 6 minutes until translucent, then stir in the garlic and diced pumpkin and cook another 5 minutes.
3. Add the rice and toast it, stirring, for about 2 minutes until the grains turn slightly translucent at the edges, then pour in the white wine and let it bubble away almost completely.
4. Begin adding the hot stock one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next; the pumpkin will break down and tint the rice as you go.
5. Continue for 18 to 20 minutes, until the rice is creamy and al dente with a slight bite at the centre, adjusting with extra stock or hot water if it tightens too much.
6. Remove from the heat, vigorously beat in the remaining 2 tablespoons of butter and the parmesan to mantecare the risotto to a glossy, loose consistency, then fold in the marjoram.
7. Season with salt and freshly cracked black pepper to taste, cover and rest for 1 minute, then serve immediately on warm plates.

You'll use: Saucepan · Pan