This wonderful autumnal dish benefits from the sweet, deep orange flesh of the pumpkin, but you can easily replace it with its cousin, the butternut squash. For a parev version, use a dairy-free spread and leave out the Parmesan.


Method:

• Heat the oil in a large, shallow saucepan over a low heat, add the onion with a pinch each of salt and pepper and cook for 10 minutes, uncovered, until softened but not browned.

• Add the garlic, rosemary, chilli (if using) and a splash of the wine and cook for a further 5 minutes, then add the pumpkin or squash and cook over a low to medium heat, partially covered, for 15-20 minutes until the pumpkin/squash has softened.

• Remove the lid, increase the heat to medium to high, and cook for a final 5 minutes, uncovered, until the pumpkin/squash turns golden. Remove a couple of tablespoons and reserve for later.

• Meanwhile, bring the stock to the boil in a separate large saucepan and leave to simmer over a low heat.

• Add the rice to the pumpkin/squash and stir over a medium heat. Add the rest of the wine and cook for a couple of minutes, stirring, until the wine has been absorbed and the rice is translucent. Add 3-4 ladles of hot stock initially and stir until the liquid has almost been absorbed, then add another ladle of stock.

• Repeat the process over a low heat, adding the stock one ladle at a time, stirring often. The risotto should take 18-20 minutes in total to cook. The rice should be tender but still firm to the bite, and the risotto should be creamy.

• Remove from the heat and add the butter, most of the parsley, 1 crumbled Amaretti biscuit and a couple of tablespoons of Parmesan. Stir well and cover, allowing it to rest for a couple of minutes. This is called mantecare and is the key to a smooth, creamy texture.

• Taste and season with more salt if the risotto tastes bland. Top each portion with the reserved cooked pumpkin/squash, the remaining crumbled Amaretti biscuit and more Parmesan and parsley, and serve immediately.
  
  Adapted from Jewish Flavours of Italy, a family cookbook (Green Bean Books)