Method

Firstly, you’ll want to roast your pumpkin. Preheat your oven to 180C, cut your pumpkin in half and scoop out the seeds; reserving the seeds for later.

Place your pumpkin on a baking tray, drizzle with extra virgin olive oil, season with salt and pepper, and then place in a preheated oven for around 45-50 minutes.

When your pumpkin is cooked, scoop the flesh out of the skin and set aside.

Meanwhile, get started on your risotto. Add a knob of butter to a heavy bottom pan over medium heat and gently fry your onions until they turn translucent, then add your garlic and cook for a further minute or two.

Add your pumpkin flesh and risotto rice to your heavy bottom pan, stirring so that the butter coats the rice, and then add your stock. Continue to stir regularly until your rice is cooked (approx 25 minutes).

Meanwhile, prepare your toasted pumpkin seeds. Rinse your seeds in a sieve to remove any excess pumpkin flesh, then spread in a baking tray with a drizzle of olive oil as well as salt, pepper and paprika. Cook in the oven for around 15 minutes until toasted and then set aside.

Once your risotto rice is cooked, remove the risotto from the heat, stir through your cream and add plenty of parmesan cheese.

Plate up your risotto then top with a little balsamic vinegar, a little more parmesan cheese and your toasted pumpkin seeds. Enjoy!