Ingredients
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
Method
-
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.
-
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.
-
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.
-
Add the pumpkin, Parmesan cheese, pesto and seasoning. Serve immediately.
Variation
Substitute pumpkin with butternut.