date:Jul 14, 2014
, heat remaining 2 tablespoons oil and half the butter in a heavy-based saucepan over medium heat. Add onion, garlic, celery and thyme. Cook, stirring occasionally, for 8 minutes or until softened. Add rice and cook, stirring, for 2 minutes or until well coated. Add wine and stir for 1 minute. Add 250ml (1 cup) hot stock and cook, stirring occasionally, until stock is absorbed. Repeat until about half the stock is used. Stir in reserved mashed pumpkin, then continue adding 250ml (1 cup) stock at