Butternut Squash Risotto

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to l80°C fan

Step 2

2. Peel the butternut squash and cut into roughly 2cm (¾inch) cubes

Step 3

3. Tip onto a large baking tray, drizzle with olive oil and season with salt and black pepper. Toss together and spread everything out into a single layer so it roasts evenly. Place in the oven and roast for 35-40 minutes until soft. Set aside.

Step 4

4. Meanwhile, peel and finely chop the onion and garlic. Get a large saucepan over a medium heat and drizzle in a good glug of olive oil. Scrape the onion in along with a pinch of salt and fry, stirring occasionally.

Step 5

5. Add the garlic to the pan, cook for 1 minute more than tip in the pearl barley. Strip in most of the thyme leaves, discarding their sprigs. Give everything a good stir and pour in the white wine. Once bubbled away by half, pour in 1.4 litres of stock. Bring to the boil, simmer on high for 30 minutes, stirring occasionally, until the liquid has been evaporated and the barley has a nice chewy bite. Reduce to a low heat.

Step 6

6. Toast the pumpkin seeds in a dry frying pan over a medium heat. Once they begin to pop, drizzle in a little oil, add ½ teaspoon of the smoked paprika and season. Set aside.

Step 7

7. Put half of the cooked squash into a food processor. Blitz with the remaining 200ml of stock and smoked paprika until a smooth puree. Season with salt, black pepper and a little lemon juice to taste.

Step 8

8. Stir the puree and cubes of butternut through the barley. Melt in the butter and grate in the Parmesan. Season with salt and black pepper.

Step 9

9. Spoon the risotto into four bowls. Top with the pumpkin seeds, 8 good grating of Parmesan and a few thyme leaves to serve.