Baked pumpkin and leftover lamb risotto. | The Kitchen Playground

Ingredients

• 1 1/2 cups diced pumpkin (minimum, you could use up to three cups)
• 2 1/2 – 3 cups leftover, leftover leg of lamb soup (you could substitute this with diced leftover lamb, you would get a much smaller serving as the soup is already chock full of rice)
• 1 cup arborio rice
• 2 cups stock ( I used beef stock from Nourishing Traditions)
• 1/2 cup white wine (I used Chinese cooking wine because I had no white left)
• 45g butter, chopped
• grated parmesan to taste
• 3 tablespoons chopped parsley
• seasonings to taste