Dinner is Pumpkin Risotto using one of our little #allotment Burgess Buttercup pumpkins (or "winter squash" if you prefer).
One of my best balanced risottos for a long time! I tend to overdo the cheeses, but was more restrained with this. It's 250g of carnaroli rice and finished with 20g pecorino romano and 20g parmigianino reggiano. Used a bit under a litre of home made fowl stock with cooked pumpkin blended into it. Other usual sorts if bits including a fairly generous amount of what is effectively lardo to start, and also pretty generous on the white wine. As an extra flourish another dimension is added with roughly crushed toasted walnuts.
Also uses #allotment shallots which we're trying to use up before they all grow, and garlic, plus parsley and sage from the home garden.
