Butternut & toasted pumpkin seed risotto

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.