A gloriously creamy, warming winter dish.
Cut the pumpkin/squash into quarters and remove the seeds. Place in a roasting pan, season with salt and freshly ground black pepper and scatter over the oregano. Drizzle with olive oil and roast for 30 minutes, until the flesh is soft and the skin has shriveled.
Remove the flesh, chop into large chunks and leave to cool. Heat the chicken stock and keep warm. Melt 25g butter in a large frying pan over a moderate heat and fry the onion and garlic until soft. Add the rice and stir off the heat until all the grains are coated. Return to the heat and add 2 ladles of stock, enough to cover the rice and simmer until the rice has absorbed all the stock.
Repeat this process until the rice has absorbed nearly all the liquid – this should take about 15 minutes.
Stir in the remaining butter, the pumpkin/squash, vermouth and parmesan and stir briefly. Serve immediately, garnished with pumpkin seeds
For a baby::
Stir in the pumpkin/squash, then take a small amount of the risotto and blitz in a blender until smooth to serve
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week