Roasted squash risotto with wensleydale

• about 1kg/2lb 4oz peeled, deseeded squash g

  cubed

• olive oil↗1 tbsp tbsp
• handful pumpkin seeds↗
• onion↗1

  chopped

• garlic clove↗1

  crushed

• butter↗25g g
• risotto rice↗300g g
• white wine↗150ml ml
• hot vegetable stock↗1.2l l
• wensleydale cheese↗100g g

  or vegetarian alternative, crumbled

• small bunch chives

  snipped

Step-by-step instructions

1. 1

   Heat oven to 200°C/180°C fan/gas 6. Toss the squash in the oil in a roasting tin and roast for 15‑20 minutes until tender and golden. With 4‑5 minutes to go, toss the pumpkin seeds with a little salt, make a little space amongst the squash and spread out the seeds, then finish roasting. Remove half the squash and purée or mash, and keep the rest warm in a very low oven until ready to serve.

2. 2

   Meanwhile, soften the onion and garlic in the butter in a frying pan. Stir in the rice for 1‑2 minutes. Add the wine and cook, stirring, until the wine has evaporated. Add the hot stock, a ladleful at a time, stirring until each addition is almost completely absorbed. Once all the stock has been added, the rice should be tender and creamy. Stir in the puréed or mashed squash until warm, then season if you like. Serve in shallow bowls, scatter over the reserved roasted squash, crumbled cheese, chives and pumpkin seeds.