Method

Pre-heat the oven to 200ºC.
Heat the Stock and water together in a saucepan.
In a wide based pan or shallow sided large saucepan, sauté onion in the Extra Virgin Olive Oil and butter until golden.

Place the pumpkin pieces on to a tray, drizzle with Extra Virgin Olive Oil and season with sea salt and cracked pepper. Bake for 10 minutes until pumpkin edges become a little caramelised. Deglaze with 1 – 2 tablespoons of Verjuice and cook pumpkin for a further 2 minutes.

When the onion is cooked, add the rice and stir to coat. Cook for 1 – 2 minutes and increase the temperature. Make a well in the centre of the put and add the Verjuice continue to stir until liquid evaporates. Reduce heat, adding a ladle full of stock and stirring until all stock has been taken up by the rice. Repeat this process stirring continuously until three quarters of the stock has been used. It should take 15 – 20 minutes. Check seasoning and add salt and pepper.

Add the pumpkin and juices. Increase the heat, add last of the stock and check the rice is cooked. Remove pan from heat and stir in the parmigiano.

Serve drizzled with Extra Virgin Olive Oil and chopped flat leaf parsley.