Risotto alla zucca

I found this tasty risotto in an old edition of "Australian Good Taste" magazine.  My dear husband has stated in the past that he doesn't like risotto.  Well, let me tell you - after eating this one, he's a convert!  It was absolutely delicious!  When I was meal planning for the week, I obviously didn't read this recipe too well - and when I came to make it, I realised it's not really that easy to stand at the stove, stirring constantly for 20 minutes, when you have a 23-month-old and 5-month-old!  Thankfully, despite a couple of interruptions, my risotto turned out perfectly and was enjoyed by all!

Ingredients
5 cups salt-reduced chicken stock
1 sprig fresh rosemary
1 tablespoon olive oil
40g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
330g (1 1/2 cups) arborio rice
450g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
1 cup shredded parmesan
2 tablespoons chopped fresh continental parsley
Shaved parmesan, to serve

Method
Bring the stock and rosemary just to the boil in a medium saucepan over high heat.  Reduce heat and hold at a gentle simmer.

Heat the oil and half the butter in a large saucepan over medium heat.  Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent.  Add the rice and cook, stirring, for 2-3 minutes or until grains appear slightly glassy.  Stir in the pumpkin.

Add 1 ladleful (about 1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed.  Add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful.  Continue for 20 minutes or until the rice is tender yet firm to the bite and risotto is creamy.

Remove from heat,  Stir in the shredded parmesan, parsley and remaining butter.  Season with salt and pepper.  Divide the risotto among serving bowls.  Top with shave parmesan and season with pepper.