Roasted pumpkin and saffron risotto:
Roast cubed pumpkin pieces and purée in a blender until smooth.
Add a good pinch of saffron to chicken/veg stock and simmer on a low heat.
Sauté onions and garlic with a few sprigs of thyme. Add arborio rice and pour in some white wine. Add a ladleful of stock at a time and cook the rice until it's al dente. Stir in the pumpkin purée and grated Parmesan. Season with salt and pepper and serve!
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