2pcsMedium-sized Williams or Packham PearsQuartered, cored and chopped
600gPeeled PumpkinCut into 1cm cubes
1TbspButter
1pcOnionFinely chopped
2cupArborio Rice
5cupHot Vegetable Stock
3TbspGrated Parmesan
1TbspChopped Chives to Garnish
Instructions
Heat the oven to 200°C. Spray the pumpkin with cooking spray and place on a baking tray lined with non-stick baking paper. Cook in the oven for 20-25 minutes or until tender.
In a heavy-based saucepan, melt the butter over a gentle heat. Add the onion and cook for five minutes or until soft and golden. Add the rice and stir into the mixture.
Add 1/2 cup of the hot stock to the rice mixture and cook over a low heat while stirring until all the stock has been absorbed. Repeat the process until all the stock has been absorbed and the rice is creamy and tender.
Gently fold in the Parmesan, cooked pumpkin and the chopped pear. Scatter with chives and serve immediately.