Pumpkin And Butternut Squash Risotto

• 2 1/2 cups vegetable stock
• 3/4 cup white wine
• 2 tbsp olive oil
• 1 medium onion, sliced
• 12 oz sugar pumpkin, peeled, seeded and cut into small cubes
• 12 oz butternut squash, peeled, seeded and cut into small cubes
• 1 3/4 cups arborio rice
• 1 tsp ground coriander
• None None Grated Cheddar cheese, to serve

1. Bring stock and wine to a simmer in a saucepan. Reduce heat to very low and keep warm.
2. Heat the oil in a large heavy-bottomed saucepan on medium heat. Add the onion and pumpkin; saute for 15 mins or lightly browned. Add the squash and saute for 5 mins. Add the rice and coriander; saute for 1 min.
3. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).Season to taste. Serve sprinkled with grated cheese.

vegetable stock, white wine, olive oil, onion, sugar pumpkin, butternut squash, arborio rice, ground coriander, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/28765 (may not work)