Ingredients 1kg diced pumpkin 4 shots vermouth 1 large finely sliced onion 3 litres good vegetable stock 1kg risotto rice Seasoning 60ml olive oil Method Place the diced pumpkin into a large non-stick fry pan and fry for about 8 minutes, until nice and caramelised (turning every 2 minutes). Set aside to add to the risotto a third of the way through. As per making any risotto; heat stock, place olive oil into thick bottom saucepan, sauté onions. Add risotto rice, sauté for 1 minute. Add vermouth and sauté for 2 minutes. Add boiling stock and continue to make risotto. After four ladles of stock, add the diced pumpkin. Season to taste and serve with rocket and freshly grated parmesan. Brought to you by Peppers Airlie Beach Courtesy of Gregory Devine, Executive Chef at Tides Restaurant & Bar, Peppers Airlie Beach, Whitsundays.