1 medium butternut pumpkin
2 tbsp olive oil
1 pinch of ground nutmeg
1 pinch of cinnamon
1 red onion, finely chopped
1 vegetable stock cube
2 garlic cloves, crushed
500 g risotto rice (we used arborio)
100 g frozen peas
320 g can sweetcorn, drained
2 tbsp grated Parmesan (or vegetarian alternative)
handful mixed chopped herbs of your choice
- Heat oven to 200C fan. Peel the butternut pumpkin, slice it in half, then scoop out and discard the seeds.
- Cut the flesh of the butternut pumpkin into small cubes and put in a mixing bowl. Drizzle 1 tbsp olive oil over the pumpkin, and season with black pepper, and nutmeg or cinnamon. Transfer the pumpkin to a roasting tin and roast in the oven for about 25 mins until cooked through, then set aside.
- Heat the remaining oil in a large saucepan over a low heat. Add the onion and cover the pan with a tight-fitting lid. Allow the onion to cook without colouring for 5-10 mins, stirring occasionally.
- In a measuring jug, make up 1.5 litres of stock from boiling water and the stock cube. Stir well until the stock cube has dissolved. When the onion is soft, remove the lid and add the garlic to the onion pan. Leave it to cook for 1 min more.
- Rinse the rice under cold water. Turn up the heat on the pan and add the rice to the onion and garlic, stirring well for 1 min. Pour a little of the hot stock into the pan and stir in until the liquid is absorbed by the rice. This should take 15-20 mins, you may not need all the stock.
- Take the roasting tin out of the oven – the pumpkin should be soft and cooked. Add the pumpkin, peas and sweetcorn to the risotto and gently stir it in. Season to taste. Take the risotto pan off the heat and stir in the Parmesan and herbs. Put the lid back on the pan and let the risotto stand for 2-3 mins before serving.