So, went out for lunch at the weekend and had the most divine roster pumpkin risotto. I really want to have a go at making this myself.
Now, the stupid question - all these pumpkins popping up in the shops that we tend to carve..... are these yummy pumpkins for cooking with or is it best to steer clear of these and go for something different?
The skin of the pieces of pumpkin in my risotto was all different shades, like it had maybe come from some different varieties? If that's even a thing.