Ingredients
- 1 large pumpkin, peeled and cut into 1cm cubes
- Pinch of salt
- 2 tbsp extra-virgin olive oil
- 2 large shallots, thinly sliced
- 260g risotto rice
- 120ml dry white wine
- 600ml chicken stock, heated to a simmer
- 2 tbsp double cream
- 1 tbsp unsalted butter
- 1 tsp balsamic vinegar
- Freshly ground black pepper
- 60g Parmesan cheese
- 2 tbsp flat-leaf parsley, finely chopped
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