Garlicky pumpkin risotto - Good Food Middle East

Ingredients

• large bunch basil, leaves and stalks torn
• 3 garlic cloves, roughly chopped
• 3 tbsp pine nuts, toasted
• olive oil
• 50g parmesan, finely grated
• 6 garlic cloves, peeled
• 1.4l hot chicken stock
• 85g unsalted butter
• 400g/14oz piece pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 400g arborio rice
• 100g pecorino, finely grated
• 50g shallots, finely chopped
• 100g plain flour, seasoned with salt and pepper
• vegetable oil, for shallow frying