Pumpkin risotto and biscuits

After the pumpkin pasta, I was thinking of what else to make with it. So I decided to make a risotto. I roasted the pumpkin whilst I was making the risotto. The pumpkin was then stirred in at the end with the cheese and lemon. I saw a recipe for a risotto served with a pesto, I like the idea so I stole it! The basil plants are doing well enough that I can use them to make pesto. Still not bored of the pumpkin!

Pumpkin risotto

• 1 Small onion, chopped
• 200 g risotto rice
• 1 Wine glass of vermouth
  
• Vegetable stock (approx 500 ml)
• 1 Lemon
• Pecorino Cheese, 2tbsps
  
• Enough pumpkin for 2, chopped

Roast the pumpkin @ 180 degrees C for 30 mins.

Meanwhile, soften the onion in a little olive oil in a saucepan. Add the rice and cook for a couple of mins. Then add the vermouth. Once this has been absorbed add the veg stock one ladle at a time. Once the stock has been absorbed, add another ladle until the rice is cooked. Stir in the lemon juice, cheese and pumpkin. Serve with the pesto.

Basil Pesto

• 1 Large handful of basil
• 1 Large handful of pinenuts
• 2 Cloves of garlic
• Lemon juice
• Olive oil

Blitz in a food processor, using the olive oil and lemon juice to taste.

For a few weeks Andrew has been making gingerbread biscuits. So I decided to give Andrew a break and make some biscuits. I saw this recipe when I was having a read through some of Stonehead's older posts. These biscuits were dead easy to make and were very hard to resist when they came out the oven. This photo doesn't do them justice.