Warming, comforting dishes are creeping into our meal times and risottos are a great go-to as they are fast to make and only one pot is needed. For this recipe i have used bulgur wheat to lighten it up and to add a more wholesome flavour.

Serves 4

Ingredients

500g pumpkin, peeled, deseeded and diced

1 onion, diced

1 stick celery, diced

1 tsp fresh rosemary leaves, finely chopped

2 Tbsp butter

250g bulgur wheat

1.5 litre chicken or vegetable stock (hot)

¼ tsp salt

Pinch freshly grated nutmeg

Freshly cracked pepper

250g cavolo nero, stalks removed, finely shredded

50g freshly ground parmesan cheese

Extra virgin olive oil to serve

Method

Add the butter to a deep sided, heavy based saucepan, add the diced onion and celery and sweat off for 5 minutes, add the pumpkin and rosemary.  Cover and cook over a moderate heat for 5 minutes.

Add the bulgur wheat and stir through so that the grains get well coated, let toast for 3-4 minutes to intensify the flavour.

Now ladle in the stock one ladle at a time stirring well in between eat addition.

Continue until all the stock has been added and absorbed. Season lightly to taste.

The pumpkin should be slightly mushy and the wheat should be fluffy and tender.

Fold through half of the grated parmesan cheese, serve immediately with more cheese and a drizzle of extra virgin olive oil.