Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto Recipe

Name: Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto Recipe
Prep time: 15 min
Cook time: 40 min
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