Another busy day, and so another quick lunch, but that does not mean that lunch has to be dull and unexciting. The self sown fig tree is still giving four or five sweet little irresistible black figs every day so I shall have those with some smoked duck breast while a risotto is cooking.

I thought that I was going to make a courgette risotto, but when I went to pick a couple I was diverted by the sight of tiny yellow plum tomatoes and thought that combined with some pumpkin they could make a cheery golden risotto. The hazel nuts added at the end give a crunch that contrasts nicely with the soft risotto.

Per person

1 small onion – finely chopped

120 grams pumpkin – cut into small cubes

120 grams yellow plum tomatoes – halved

40 grams risotto rice

Chicken stock

Oil for frying or half oil and half butter if you prefer the flavour.

Salt and freshly ground black pepper

30 grams grated parmesan cheese

Roasted hazel nuts – 30 grams golden risotto

Heat a tablespoon of olive oil in a shallow pan and add the onions. Fry gently until translucent.

Add the pumpkin cubes and stir to mix in. Fry for five minutes stirring from time to time.

Add the rice and stir to coat in the oil and pumpkin juices. Cook until the rice looks slightly translucent.

Add the tomatoes and some stock and stir. Season with salt and pepper. Cover and continue cooking on a gentle heat, adding more stock as necessary until the rice is cooked.

Stir in most of the cheese reserving a small amount to sprinkle on the risotto when you serve it.

Add the hazel nuts and cook long enough to warm them through.

Serve sprinkled with the remaining cheese.