A proper autumn warmer, this creamy squash risotto makes the most of seasonal garden squash, finished with nutty Old Winchester cheese, a squeeze of lemon and crunchy pumpkin seeds toasted with a little smoked paprika and cayenne.
Serves 4 | Prep: 15 minutes | Cooking: 40 minutes
Ingredients
For the risotto
1 medium orange-fleshed squash, peeled, deseeded and cut into wedges
300g risotto rice
2 shallots, finely diced
75ml white wine
750ml–1 litre hot vegetable stock
2 garlic cloves, crushed
A few sprigs of fresh thyme or sage
Olive oil
40g butter
60g Old Winchester cheese, finely grated (or a mature vegetarian hard cheese)
A squeeze of fresh lemon juice
Salt and freshly ground black pepper
For the toasted pumpkin seeds
40g pumpkin seeds
A drizzle of rapeseed oil
½ tsp smoked paprika
A pinch of cayenne pepper
Sea salt
Method
1. Roast the squash. Preheat the oven to 180°C fan. Toss the squash with the garlic, herbs, a drizzle of olive oil and seasoning. Roast for 30–40 minutes, or until soft and golden. Scoop out the flesh and blend until smooth, adding a splash of vegetable stock if needed.
2. Toast the seeds. Toss the pumpkin seeds with the rapeseed oil, smoked paprika, cayenne and sea salt. Roast for 6–8 minutes until golden and toasted, keeping an eye on them so they don't catch.
3. Start the risotto. Warm a little olive oil in a heavy-based saucepan over a medium heat. Add the shallots and cook gently until softened but not coloured. Stir in the risotto rice, making sure every grain is coated in the oil.
4. Add the wine. Pour in the white wine and stir until it has almost completely reduced.
5. Build the risotto. Gradually add the hot vegetable stock, a ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue for around 18–20 minutes, until the rice is creamy but still has a little bite.
6. Bring in the squash. Stir through the squash purée and warm gently until everything is combined. Add a little more stock if needed to achieve a lovely loose, creamy consistency.
7. Finish with cheese and butter. Remove from the heat and stir through the butter and grated Old Winchester. Add a squeeze of lemon juice and season to taste.
8. Serve. Spoon into warm bowls and finish with the toasted pumpkin seeds, a little extra grated cheese and a drizzle of good olive oil.
A little PIG tip: Save the squash seeds when preparing your squash. Clean and dry them before roasting, then toss with the smoked paprika and cayenne for a crunchy, zero-waste topping.
Fancy a few more seasonal ideas from our kitchens? Have a rummage through the Almanac for more homegrown recipes, fresh from the seasons at THE PIG.