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1. Cut the pumpkin intoroughly1cm diced cubesto make the cooking quicker.Finely cut the spring onionsandgarlic.Slice theasparagus into thin discs,leaving the tipsandhalvingthoselengthways.
2. In alarge casserole dish on high heat,add olive oil and cook the garlic, spring onion and diced pumpkinfor 3minutes. Addthe rice and cook for a further 2 minutes.
Add half of the stock and bring up to the boil,stirring regularly to avoid sticking.
Turn down to medium heat and keep stirring.Once the liquids start evaporating, add more stock and continually stir. The liquid will continue to evaporate, and add more stock as required until it is all absorbed.
3. Add the grated cheese, the asparagus and 2 tbsp of butter (optional).Keep stirring, season well and cook until the rice is tender, but still has a little bit of a bite (aldente).
Add another quarter of a cup of water if necessary. The whole cooking time for the risotto should take between 30-35 mins.
4. Serve risotto hotwith freshly gratedpecorinoand squeeze of lemon juice.
WHAT'S IN THE BOX?
1 bunch of Shallots
2 bunches of Asparagus
1 kg of Arborio Rice
500g Diced Pumpkin
1 portion of Pecorino
1 head of Garlic
1L of Vegetable Stock
WHAT YOU’LL NEED FROM YOUR PANTRY:
ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW: