400g or 1 small pumpkin or butternut squash (after peeling and dicing)
1tspveg oil, plus a drizzle for the pumpkin
2garlic cloves
8spring onions
25gbutter
200grisotto rice
2tspground cumin
1litrehot vegetable stock, plus extra splash if needed
50ggrated parmesan
Small handful picked thyme leaves
Instructions
Heat oven to 180C. Using a sharp kitchen knife peel the pumpkin or squash cut in half and discard the seeds, Cut the pumpkin or squash into 1-2 cm pieces and roast on pre heated baking tray with a drizzle of oil for 15-20 minutes.
Finley chop the garlic, thinly slice the spring onions,Heat 1 tbsp. of veg oil into the pan with nob of butter, and fry monkfish for 3-4 minutes. Add the garlic and spring onions until soft but not browning, now add the rice and cumin and stir well to coat everything evenly.
Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. 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 mins.
Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, picked thyme and roasted pumpkin.