Smeg | Pumpkin risotto Recipe

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