Recipe

300g Arborio Rice
1/2 teaspoon Turmeric
Salt if desired
1 onion finely chopped
2 tbsp Olive Oil
50g roughly chopped Apricots
50g Walnut pieces
30g Pumpkin Seeds
60g parmesan
Vegetable stock (can be made with a stock cube)
1 glass white wine
25g butter/ Nut butter

Method

Make up vegetable stock as directed.

Heat 2 tbsp olive oil in a pan add finely diced onion and cook over a medium heat and cook until soft. Add turmeric and salt if desired. Tip in risotto rice, white wine and allow to bubble until alcohol to evaporate.

Add about 1/4 of the  vegetable stock and stir on a medium heat until the rice has absorbed the liquid. Add the same amount again and the rice should start to become creamy, plump and soft. Continue to add the stock until the rice is almost cooked. If you run out of stock just add a splash of water.

Take off the heat, stir in apricots and walnuts, grate in half the cheese and stir in the butter. (keep a few apricots and walnuts back for garnish)

Finally serve your risotto adding pumpkin seeds, apricots and walnuts and grate or slice remaining cheese so it melts into the creamy rice.

Tip ... If you also wish to add pumpkin to this dish, you can pop in Pumpkin Puree into the dish near the end of cooking.