PUMPKIN AND KALE RISOTTO WITH BROWN BUTTER HAZELNUTS » Otago Farmers Market

Ingredients

• Serves 4
• 600g pumpkin or buttercup flesh,
• 250g kale leaves, finely shredded
• 2 Tbsp olive oil
• 80g butter
• 2 sprigs of fresh rosemary, finely chopped,
• 1 whole sprig rosemary
• 1 garlic clove
• 1 small onion, finely diced
• 1 stick of celery, finely diced
• 300g Arborio or carnaroli rice
• 1 litre vegetable or chicken stock, hot
• 50g Parmesan cheese, freshly grated
• 100g hazelnuts, lightly crushed
• 50g butter
• Freshly grated nutmeg
• Salt and pepper to taste