Pumpkin and Red Leicester Risotto

2 tbsp olive oil

2 tbsp butter

1 large onion, finely chopped

2 garlic gloves, finely chopped

10 oz fresh pumpkin flesh, chopped or shredded

12oz arborio rice

4 fl oz white wine

2 pints vegetable stock (two stock cubes in boiling water is fine)

8 oz Red Leicester cheese, grated

Heat the oil and half the butter in a large saute pan. Add the onion and cook until they begin to soften. Add the garlic and pumpkin and cook to soften them too.

Add the rice and stir well to coat the rice in the oil. Pour in the white wine and allow to reduce before starting to add the stock. It is best added half a pint at a time and allow the liquid to reduce before adding another. It takes about 40 minutes before the rice will turn translucent and all the stock will be used up. Keep stirring regularly as you do not want it to stick to the pan.

When the risotto is creamy (not too liquid, but not a stodgy lump!) take it off the heat. If it is too dry add some boiling water and stir until it has started to be absorbed, taking it off the heat before it dries out again)

Add 2/3 of the grated cheese to the risotto and stir in so it just begins to melt and stir in remaining butter.

Add a little of the remaining cheese to the bottom of each serving dish. Spoon the risotto into each and use the remaining cheese on top just before serving. 

Serve as soon as possible so that the cheese is still melting when it is brought to table.