Stuffed Butternut Pumpkin With Risotto | The Neff Kitchen

Ingredients

• Pumpkin
• 1 large butternut pumpkin, about 1.5kg
• Risotto
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 onion, peeled and chopped finely
• 2 cloves of garlic peeled and crushed
• 150g Arborio rice
• 75ml white wine optional
• 600ml hot chicken stock
• 75g mature cheddar cheese, grated
• Juice of ½ a lemon
• Good pinch of salt and pepper
• 50g cooked chestnuts, roughly chopped
• 35g kale leaves, tough centre stalks removed
• 30g walnuts, roughly chopped
• 35g dried cranberries
• To serve
• Use fresh herbs such as thyme, parsley and rosemary to decorate