Pumpkin/Squash Risotto - Antonio Carluccio Foundation

Ingredients

• 1.5 litres (2¾ pints/6 cups) vegetable stock
• 80g (2¾oz) unsalted butter
• 1 medium onion, peeled, finely sliced and chopped
• 200g (7oz) pumpkin flesh, finely grated
• 300g (10½oz/1½ cups) risotto rice, such as vialone nano or carnaroli
• 125ml (4floz/½ cup) dry white wine
• ½ teaspoon freshly grated nutmeg
• a pinch of ground cinnamon
• 50g (1¾oz) Parmesan, freshly grated
• 2 tablespoons finely chopped fresh flat-leaf parsley
• salt and freshly ground black pepper