Pumpkin, pine nut and rosemary risotto

Method

Melt 2 tbsp butter in a large saucepan over low heat. Add 1 brown onion (chopped) and stir for 2-3 minutes or until soft. Add 2 cups arborio rice and stir until coated with butter. Add 1/2 cup dry white wine and stir until liquid is absorbed. Add 2 cups butternut pumpkin (chopped and peeled) and gradually add 1.5L hot chicken stock, ladle by ladle, stirring after each addition until stock is absorbed. Continue cooking, stirring and adding stock, until rice is al dente. Season with salt and pepper. Stir through 3 tbsp pine nuts (toasted), 3 tbsp parmesan (grated), 2 tbsp butter and 2-3 tsp rosemary (very finely chopped).