Pumpkin risotto

Method

1. Heat water in a pot until simmering and dissolve stock cube
2. In a different pot heat oil
3. Add the onion, pumpkin and bacon if using to the oil and sauté until onion is soft and just starting to brown
4. Add garlic and rice to onion mix and sauté until the rice looks clear rather than white
5. Stir in one quarter of the simmering stock with the rice, stirring occasionally
6. Add simmering stock regularly while stirring until the rice is cooked through and the risotto is a good texture (not too thick and not too runny)
7. Add frozen peas and bring back to a hot temperature
8. Remove from heat and serve hot
9. Sprinkle cheese over the top