Butternut & toasted pumpkin seed risotto
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This butternut and toasted pumpkin seed risotto is one of my favourite go to dinners when I want something comforting but still feel good about what I'm eating. The whole thing comes together in under an hour, which makes it perfect for a weeknight meal without any fuss. I love that pumpkin seeds are packed with magnesium and antioxidants, so you're getting real nutritional benefit alongside that creamy, satisfying rice. The roasted squash brings natural sweetness while the toasted seeds add a lovely crunch and earthiness. It's simple enough that anyone can make it, yet it feels impressive enough to serve to guests.
Ella x
Ingredients
- 750 gramsessential butternut squash((unprepared weight))
- 2vegetable stock cube(vegetable stock cubes)
- 50 gramspumpkin seeds
- 20 gramsunsalted butter
- 2onion(onions, chopped)
- 3 clove/sgarlic cloves(garlic, finely grated or crushed)
- 250 gramsrisotto rice
- 20 gramsfresh thyme(pack thyme or lemon thyme, leaves chopped)
- 1 tspessential white wine vinegar(white wine vinegar)
- 2 tbspgalbani pecorino romano(DOP, to serve)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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