Asparagus and Pumpkin Risotto (Serves 10)

INGREDIENTS (Prep 15 min)
600g fresh asparagus (cut into 3cm pieces)
200g pumpkin ( cut into 1 cm cubes)
2 cups (500ml) white white
12 cups (3 ltr) chicken stock
80g butter
1/4 cup (60ml) olive oil
2 (200g) onions  (finely chopped)
4 cloves garlic (crushed)
3 pinches dried thyme
4 1/2 cups (900ml) arborio rice
1 1/2 cups (120g) milled extra sharp parmesan
pepper to taste

METHOD (Cooking 25 min)

1. steam asparagus and pumpkin for 2-3 min
2. bring stock and wine to simmer 
3. heat butter and oil in pan until medium hot then add onlon, garlic, thyme and saute
4. add rice stir with wodden spoon and saute until well coated
5. add 1 cup hot stock. stir well and gently simmer until stock absorbed. Keep adding stock and stir well to prevent sticking. repeat the process until the rice is just cooked and creamy
   Takes 20 minutes.
6. stir in asparagus, pumkin, parmesan. TASTE and adjust
7. Rest for 2-3 min and serve with extra parmesan

Truth be told - I haven't made this yet but it sounds so nice I just have to share it and make it later.