Lamb and Butternut Pumpkin Risotto - Nay-nay

[Thermomixer]

Lamb and Butternut Pumpkin Risotto

Ingredients:
Chopped up left over roast lamb
^1/2 butternut pumpkin
1 tbsp butter
1 tbsp oil
1 Spanish (red) onion
clove of garlic
400g arborio rice
300ml dry white wine
2 tbsp vege stock
700ml water
^1/2 lemon - juiced
^1/3 cup parsley
^1/3 cup Parmesan cheese
1-2 tbsp marscarpone cheese or cream
Method:
Chop up pumpkin into small chunks (1-2cm squares) cook in TMX basket for 10min and puree half of the pumpkin and set aside
Chop onion & garlic 5 seconds on speed 5
Add oil and butter - 100^oC for 2 minutes on speed 2
Insert butterfly
Add rice and wine saute 3minutes 100^o C
Add stock and water cook for 10min 100^oC on  speed 1
Add pumpkin puree,pumpkin chunks and lamb cook for 5-7 more minutes on  speed 1
Stir in cream, parsley, Parmesan and lemon juice on  speed 1 for 20 secs
Pour into thermoserver and allow to fully absorb.