Pumpkin & chestnut risotto

Ingredients 1 tbsp olive oil 40 g/1 ½ oz pumpkin chopped 225 g/8 oz chestnuts, cooked and shelled (optional) 280 g/10 oz risotto rice 150 ml/5 fl oz vegetarian dry white wine 150 ml crumbled saffron threads (optional) dissolved in 4 tbsp of the stock 1 litre/1 ¾ pints simmering vegetable stock 85 g/3 ozContinue reading “Pumpkin & chestnut risotto”