A FEW months back The Daily Examiner did a piece on the McAuley College Family Favourites Cookbook and with Christmas just around the corner, we thought it would be good to take a peak and see how it looks.

Shelley Kirk from Kitchen Fusion at the Grafton Mall, where the book for sale, thinks it is great.

"We have almost sold out," said Shelley.

"I had a flick through the other day and there are some great recipes."

Here is one which might take your fancy.

Pumpkin and Borlotti Bean Risotto

Serves four

Ingredients

1 tbsp olive oil

½ celery stalk, finely diced

¼ red onion, finely diced

1 tbsp dried oregano

½ tbsp dried chilli flakes

1 cinnamon stick

200g Arborio rice

600ml hot vegetable stock

400g peeled and seeded pumpkin, cut into 2cm cubes

3 tbsp ready made pasta sauce

30gm butter

100gm of borlotti beans

½ cup of grated parmesan

1 vine ripened tomato

1 tbsp lemon juice

1 small handful of fresh basil leaves

Method

Preheat oven to 180 degrees, 160 if it's fan forced

To make the risotto heat the olive oil in pan over medium heat

Add the celery, onion, oregano, chilli, cinnamon stick and cook until the celery and onion are soft but not coloured

Add the rice and stir well so it's coated in oil, then add stock

Bring to the boil and then turn it down to a simmer and cook until the rice is soft and the stock evaporated

Meanwhile put the pumpkin on baking tray and sprinkle with oregano, salt and pepper and drizzle oil over top

Roast for 10-15 minutes and once tender mash

Add the mashed pumpkin to the risotto and stir it through over medium-low heat

Add the pasta sauce and the butter and the borlotti beans

Season

To finish place a good portion of risotto on a serving dish, top with grated parmesan and garnish with tossed diced tomato, lemon juice and basil.

Recipe by Tom Roberts