Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto Recipe

Name: Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto Recipe
Yield: 4
Ingredients: 700g pumpkin, peeled and cut into 2 cm cubes (weigh after peeling and cutting); 3/4 cup (180ml) Maggie Beer Extra Virgin Olive Oil; Sea salt and freshly cracked black pepper, to season; 3/4 cup (180ml) Maggie Beer Verjuice; 1.0L Maggie Beer Vegetable Stock; 1 large brown onion, finely chopped; 80g unsalted butter; 400g arborio rice; 1/2 cup flat leaf parsley leaves; 100g parmesan, freshly grated

This risotto recipe is perfect for a weeknight dinner. It's full of goodness and pumpkin, a hearty and satisfying dish pumpkin lovers will adore.

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