BUTTERNUT SQUASH RISOTTO

Preparation Method :

• Top and tail the squash, cut in half around the middle, then pare away the skin from the larger half. Cut in half lengthwise, seed and cut into 2 inch dice.
• Repeat with the other half. Place on a large baking sheet. Drizzle with tablespoons of the olive oil and season with salt and pepper.
• Mix well and cook in the top of a preheated oven, 425ºF for 15minutes.
• Melt half of the butter with the remaining olive oil in a heavy-based saucepan. Add the garlic and onion and sauté gently for 5 minutes.
• Add the rice and stir well to coat each grain with the butter and oil. Add enough of the hot stock to just cover the rice and stir well.
• Simmer gently, stirring frequently. When most of the liquid is absorbed, add more hot stock. Continue adding the stock in stages and stirring until it is absorbed.
• Add the squash with the Parmesan, remaining butter, and salt and pepper. Stir gently.
• Serve drizzled with pumpkin seed oil.