Chestnut Risotto

1 tbsp olive oil
1 onion  finely diced
350g risotto rice
200ml white wine 

1 Liter hot vegetable stock
200g sliced cooked chestnuts

200 g peas (fresh or frozen) 

Salt and freshly ground black pepper 

2 tsp dried parsley

4 small pumpkins

Roast the pumpkins for 20 minutes, then take them out of the oven, slice the top off and scoop the seeds out and return to the oven for 20-30 min until the are well cooked

While the pumpkins are in the oven fry the onions in a medium hot pan until they are soft

Stir in the rice and cook for a couple of minutes

Turn up the heat and add all the wine and cook for a couple of minutes to allow the alcohol to evaporate

Once the wine has reduced add the stock in portions stirring the rice constantly, until the stock is absorbed then add some more. It takes around 30 min for the rice to cook.

When the rice is almost cooked add the chestnut and peas (from frozen) and dried parsley, season with salt and pepper and stir for a further 5 min.

Fill the pumpkins and serve.