Pumpkin risotto with hazelnut butter
Ingredients
- 50 g (2oz) toasted hazelnuts
- 125 g (4oz) softened butter
- 30 mL chopped fresh parsley
- salt and ground black pepper
- 175 g (6oz) onion
- 900 g (2lb) pumpkin
- 50 g (2oz) butter
- 2 clv garlic
- 225 g (8oz) risotto (arborio) rice
- 600 mL hot chicken or vegetable stock
- zest of half an orange
- 50 g (2oz) freshly grated Parmesan cheese
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