250 g pumpkin
30 ml (2 Tbsp) butter
30 ml (2 Tbsp) olive oil
450 g lamb strips, cut ± 4 cm lengths
1 medium onion, finely chopped
1 clove garlic, crushed
250 g Arboria (risotto) rice (about 300 ml)
125 ml (1/2 cup) dry white wine
1 litre lamb or vegetable stock
about 30 g Parmesan cheese, freshly grated
15 ml (1 Tbsp) pesto, optional
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 until soft, but still firm. Drain and keep it in small cubes.
2. Heat the butter and oil in a heavy-based saucepan. Fry the lamb strips until golden brown. Add the onion and garlic and sauté until soft.
3. 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. 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.
Variation
Substitute pumpkin with butternut.