Pumpkin risotto
Ingredients
- 1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
- 1 tbsp olive oil, plus a drizzle for the pumpkin
- 2 garlic clove
- 8 spring onion
- 25g butter
- 200g risotto rice
- 2 tsp ground cumin
- 1l hot vegetable stock, plus extra splash if needed
- 50g grated Parmesan (or vegetarian alternative)
- small handful coriander, roughly chopped
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