Gennaro Contaldo served up a tasty risotto alla zucca (winter butternut squash risotto) on Sunday Brunch.

The ingredients are: 4 x tablespoons extra virgin olive oil, 1 x leek, finely chopped, 2 x sprigs of rosemary, ½ x red chilli, finely chopped (optional), 450 gr pumpkin, clean weight, cut into small chunks, 300 gr arborio rice, 100 ml white wine, approx. 1.5 litres hot vegetable stock and 40 gr grated parmesan.

See recipes by Gennaro in his book titled: Gennaro’s Cucina: A cookbook of classic Italian recipes that help to budget during a cost-of-living crisis available from Amazon now.