Butternut squash risotto

Methods/steps

Peel, deseed and cube the pumpkin or butternut squash. Peel the garlic, toss the cloves with the pumpkin and olive oil in a baking tray and season with salt and pepper. Bake in a medium oven until soft and a bit brown and crispy around the edges.

In the meantime fry the onion in the butter until soft but not brown. Add the rice and fry for 2 minutes. Add the wine in stages, as it gets absorbed by the rice add more. Stir frequently making sure to stir into the edges of the pan so that the rice doesn't stick.

Once all the wine has been absorbed add the vegetable stock slowly, in stages until the rice is cooked. The cooked rice shouldn't be floating around in stock so make sure not to add too much at a time especially near the end of cooking.

Stir in the baked pumpkin and garlic. Garnish with fresh basil and parmesan. Season with salt and pepper to taste