Method

• Begin by cooking the pumpkin in a pan, heat the oil and a third of the butter
• Chop pumpkin into very small chunks
• Add the garlic clove and rosemary sprig, this will enhance the pumpkin whilst cooking
• Add the pumpkin and cook for 20 minutes or until the pumpkin is very soft
• Remove the garlic clove and rosemary sprig
• Now onto the risotto
• In a wide base large pan add the remaining butter
• Add the diced onions and celery and cook over a moderate heat until soft and translucent
• Add the rice and coat well in the onion mixture, cook for a couple of minutes stirring continuously
• Add a little a ladle of hot stock and stir to combine
• Add the pumpkin mixture and another ladle of stock gradually until it is has been absorbed
• Now add the kale and more stock and continue until all the stock has been used up and been absorbed by the rice, stirring frequently to get the rice to absorb and soften as it cooks
• In a small pan add the 50g butter, hazelnuts and rosemary
•   Fry gently until the butter goes a light brown and gives off a wonderfully nutty fragrance
•   Take off the heat immediately! Take risotto off the heat, season, grate over a little nutmeg and beat in the Parmesan, and drizzle over the brown butter and rosemary infused hazelnuts
• Serve immediately with more parmesan
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