In his pre-Paleo days, Pete Evans did a fine line in hearty dishes perfect for home cooking. This rich risotto comes from his book 'My Kitchen' (Murdoch Books), via eatlove.com.au

As well as being a warming meal for a winter lunch or dinner, risotto also makes a great dish to serve at a party once all the finger food has been consumed. A large pot of risotto to share will leave your guests feeling satisfied.

Ingredients
Risotto
1 tablespoon olive oil
½ celery stalk
¼ red onion
1 tablespoon oregano
½ teaspoon chilli flakes
1 cinnamon stick
200 g (7 oz) arborio rice
600 ml (21 fl oz) hot vegetable stock

Pumpkin
400 g (14 oz) pumpkin
1 teaspoon oregano
3 tablespoons ready-made pasta sauce
30 g (1 oz) butter
100 g (3½ oz) tinned borlotti beans
70 g (2½ oz/½ cup) parmesan
1 tomato
1 tablespoon lemon juice
3 tablespoons olive oil
1 small handful basil leaves

Preparation
Preheat the oven to 180°C (350°F/Gas 4). To make the risotto, heat the oil in a saucepan over medium heat. Add the celery, onion, oregano, chilli and cinnamon stick and cook until the celery and onion are soft but not coloured. Add the rice and stir well so the rice gets coated in the oil, then add the stock. Bring to the boil then turn down to a simmer, stirring continuously, until the liquid has almost evaporated and the rice is cooked. Remove from the stovetop.

Meanwhile, place the pumpkin on a roasting tray and sprinkle with the oregano and some salt and freshly ground black pepper, then drizzle with the oil. Roast for 10–15 minutes, or until soft.

Once the pumpkin is tender, mash it using a potato masher. Add the pumpkin to the risotto and return the risotto to the stovetop over low-medium heat. Stir well. Add the pasta sauce and butter and stir until combined, adding extra stock if needed. Add the borlotti beans and stir well. Season.

To finish, place a good portion of risotto on a plate or serving dish, top with grated parmesan and garnish with diced tomato mixed with the lemon juice, oil and basil.

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