Pumpkin Risotto

Ingredients:

400g pumpkin, peeled and deseeded
1 tablespoon olive oil
2 garlic cloves
8 spring onions
25g butter
200g risotto rice
2 teaspoons ground cumin
1L hot vegetable stock
50g parmesan, grated
Small handful of coriander, roughly chopped

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Chop up the pumpkin into 1.5cm cubes. Place them on a baking tray and drizzle some oil over them, then roast for 30 minutes.

3. While the pumpkin is roasting, start preparing the risotto. Place the garlic in a Ziploc bag, then bash lightly with a rolling pin until it’s crushed.

4. Cut up the spring onions with your scissors.

5. Heat one tablespoon of oil with the butter in your pan over a medium heat. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about one minute.

6. Add half a cup of the stock, and stir every now and then until the stock has all disappeared into the rice.

7. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock. This will take about 20 minutes

8. Check to see if the rice is cooked. If it has not, add a splash more stock, and carry on cooking. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.