Pumpkin, Orange and Parmesan Risotto – Simone Agostino

Ingredients

• 160g Carnaroli or Arborio rice
• 250g butternut pumpkin, cut into small cubes
• 1 shallot, finely diced
• 500ml vegetable stock
• 1/2 cup dry white wine
• Juice of 1 orange, plus zest to garnish
• 2 tbsp butter
• 2 tbsp rosemary, finely chopped
• 1/4 cup Parmesan cheese, finely grated
• EVOO
• Salt & cracked black pepper