I took this recipe and adjusted it. I adjusted it a bit much and we have leftovers, which we’ll have as a rice bake for lunch tomorrow. The amounts below are for 12 serves of risotto, with side vegetables.

1 whole small Jap pumpkin (homegrown), cubed in 2cm pieces
1 medium brown onion, diced
2L+ boiling water with 1.5 tblspn Massell Chicken-style stock powder
4 cups white rice
1/2 tsp dried Italian herbs (too rainy to get to the garden!)
Dice onion and pumpkin, saute in a large, heavy-based pot in a little olive oil until golden and softening. Add the rice and stir for approximately 1 minute. Add about 1L of the water with stock powder added. Stir until absorbed.

Add remaining water and half-cover pot over medium heat so rice absorbs water, stirring often. Have extra water at hand to keep risotto moist and stop it sticking to the base of the pot.

When risotto is soft and creamy, add some freshly ground pepper.

Serve with some steamed green vegies and grated cheese. Mmmmmmmmm comfort food!