Give risotto a little love, stirring over time, and it will love you right back. This clever recipe cooks the squash in the stock; keep it on a low simmer while you add it to the rice, for the best absorption.
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Deseed the squash and cut away the skin. Cut the flesh into 1cm dice. Crumble the stock cubes into a saucepan and add 900ml boiling water. Add the squash and cook for 12 minutes, or until just tender. Lift the squash out onto a plate using a slotted spoon, reserving the stock.
Heat a large saucepan, add the pumpkin seeds and toast briefly until the seeds just start to colour. Tip out onto a plate. Add ½ the butter to the pan and gently fry the onions for 5 minutes until softened but not browned. Add the garlic, rice and thyme and cook for 1 minute. Pour in a little of the stock and cook for a couple of minutes, stirring frequently. Continue to cook for about 20 minutes, gradually adding the stock a little at a time, until the risotto is thickened and the rice just tender. Add a little extra water if needed.
Add the squash, pumpkin seeds, remaining butter and vinegar and heat through for a couple of minutes. Season to taste and serve topped with a little cheese.
For a vegan supper, use vegan stock and olive oil instead of butter, plus grated Violife Prosociano Wedge, instead of the pecorino.
Typical values per serving when made using specific products in recipe
Energy | 1,965kJ/ 467kcals |
|---|---|
Fat | 13g |
Saturated Fat | 5.3g |
Carbohydrates | 70g |
Sugars | 12g |
Fibre | 5.6g |
Protein | 13g |
Salt | 1.2g |
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