Pumpkin Risotto

In another pan, cook the onions and garlic in the olive oil for about 5mins until soft

Add the risotto and pumpkin and cook for 2 minutes, stirring continously

Add a cup of the hot stock in pan, and stir until the stock is absorbed

Continue to add cupfuls of stock until it is all absorbed

The risotto needs to be tender or al dente

This process should take 15mins

Turn off the heat, and stir in the parmesan

Add some salt and pepper

Garnish with some toasted walnuts or pine nuts