Ingredients

• 4 tblspns olive oil
• 1 onion, finely chopped
• 1 stalk of celery, finely chopped
• 1/4 butternut or jap pumpkin, peeled and cut into small cubes (about 3 cups)
• 4-6 mushrooms, sliced
• 2 cups SunRice Arborio Risotto Rice
• 5-6 cups chicken stock
• 1 cup parmigiano cheese, grated
• 1/2 cup diced bacon or 1/2 cup shredded cooked chicken
• 1/2 cup fresh Italian parsley, finely chopped

Instructions

• In a large heavy based saucepan add oil, onion, celery and pumpkin. Sauté on low to medium heat for about 6 mins, stirring occasionally.

• Add mushrooms and cook a further 3 mins.

• Pour rice and ensure that all the rice is coated and glistening.

• Add enough stock to cover the rice and vegetables, plus an extra cupful.

• Stir and cover with lid. Continue to cook on a very low heat.

• Check after 10 mins and give it a quick stir, and cover. If liquid is drying out, add a little more stock and cook a further 3-4 mins.

• Check the rice to see if it is cooked or needs more stock or add salt to taste.

• Add cheese and parsley and serve immediately.