Butternut & toasted pumpkin seed risotto

Name: Butternut & toasted pumpkin seed risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 750 g Essential Butternut Squash (unprepared weight); 2 vegetable stock cubes; 50 g pumpkin seeds; 20 g unsalted butter; 2 loose Essential Onions, chopped; 3 clove/s garlic, finely grated or crushed; 250 g risotto rice; 20 g pack thyme or lemon thyme, leaves chopped; 1 tsp white wine vinegar; 2 tbsp Galbani Pecorino Romano DOP, to serve

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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HealthySource of vitamin A2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

750g Essential Butternut Squash (unprepared weight)
2 vegetable stock cubes
50g pumpkin seeds
20g unsalted butter
2 loose Essential Onions, chopped
3 clove/s garlic, finely grated or crushed
250g risotto rice
¼ 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.