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Butternut & toasted pumpkin seed risotto
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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
1/4 x 20g pack thyme or lemon thyme, leaves chopped
1 tsp white wine vinegar
2 tbsp Galbani Pecorino Romano DOP, to serve
Method
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.
Cook’s tip
For a vegan supper, use vegan stock and olive oil instead of butter, plus grated Violife Prosociano Wedge, instead of the pecorino.
Nutritional
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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