Roast pumpkin risotto

NZ Herald 25/10/2011

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1.33 cups	Olive oil
1	Onion, finely diced
2	Garlic cloves, crushed
1½ cups	Arborio rice
1 cup	Dry white wine
1½ Ltr	Chicken stock
1	Butternut, half baked in the oven then pureed; the other half peeled, cut into a small dice and sauted in a little oil butter, fresh thyme, salt & pepper.
1 tsp	Mustard powder, add to pureed butternut
½ cup	Parmesan cheese, grated
2 tbsp	Cream cheese

Put olive oil into a deep saucepan and saute onion until soft but not brown, add garlic, stir for another minute.
Add rice; stir until rice is coated with oil. Add white wine, stir until wine is absorbed then leave to rest for 1 minute.
Bring back to heat and slowly add stock. Risotto should take 17-20 minutes to cook once all of the stock has been added.
Just before the risotto is cooked, add pumpkin puree, roasted pumpkin pieces, cream cheese and parmesan. Stir to combine and cook until the rice is al dente. Adjust seasoning and rest for 4 minutes.

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