Pumpkin risotto (healthier version)

• 1/4 regular-sized ripe pumpkin, deseeded and cut into cubes
• 3/4 cup risotto rice (araboli or canaroli)
• 2 clove garlic
• 2 shallots
• 750 ml chicken or vegetable stock
• 1 dash olive oil
• 1 packages enoki mushrooms (optional)
• 1 pinch black pepper and italian herbs, to taste

1. Heat the stock on medium heat and keep it at a gentle simmer
2. Stir fry/steam/bake the pumpkins until cooked through.
3. Place 2/3 of them into a blender, add 1-2 ladles of stock and blend till smooth.
4. Heat some olive oil on a medium frying pan.
5. Saute the garlic and shallots until brown.
6. Add in your rice and a ladle of stock.
7. Let it simmer until the rice have absorbed all the stock.
8. Stir the rice then add in another ladle of stock.
9. Repeat until the rice has become al dente.
10. Add in your enoki mushrooms, pumpkin puree and cooked pumpkin cubes.
11. Stir well to combine.
12. Sprinkle black pepper and italian herbs to taste.
13. To serve, pour onto a plate and top it off with more italian herbs if you wish.

regular, risotto rice, clove garlic, shallots, chicken, olive oil, enoki mushrooms, black pepper

Taken from cookpad.com/us/recipes/339427-pumpkin-risotto-healthier-version (may not work)