Risotto of pumpkin recipe

Finished with crumbled feta, toasted pumpkin seeds and fresh chives, it's a seasonal recipe that's perfect for recreating at home.

1. Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, shaking the pan regularly. Remove and set aside. Melt a small piece of the butter in the pan, add the diced pumpkin and cook for 8 to10 minutes, turning regularly until golden and tender. If needed, add a tablespoon of vegetable stock to finish cooking. Season lightly and set aside.

2. Melt half the remaining butter in a wide, heavy-based saucepan. Add the onion and cook gently for 8 to 10 minutes until completely soft but not coloured. Add the garlic and cook for one minute.

3. Stir in the rice and cook for approximately 2 minutes until every grain is coated and lightly toasted. Pour in the white wine and cook until it has almost completely evaporated.

4. Add the hot vegetable stock one ladleful at a time, stirring regularly and allowing each addition to be nearly absorbed before adding the next. Continue for 16 to 18 minutes until the rice is tender with a slight bite and the risotto is loose and flowing.

5. Stir in the pumpkin purée and most of the cooked pumpkin. Cook for one minute, adding a little more stock if needed, then remove from the heat and beat in the remaining butter and grated Parmesan.

6. Add the chopped chives and check the seasoning, remembering the feta will add saltiness. Cover and leave to rest for one minute, loosening with a final splash of hot stock if required.

7. Spoon the risotto into four warm shallow bowls and finish with the remaining pumpkin, crumbled feta, toasted pumpkin seeds and extra chives. Add a few drops of extra virgin olive oil, if desired, and serve immediately.