Serves: 6

1 small squash, about 400g after peeling and scraping out the seeds

1 tbsp olive oil, plus extra for the pumpkin

2 garlic cloves, crushed and chopped

1 red onion, chopped

25g butter

200g risotto rice

2 tsp cumin

1L hot veg stock (2 stock cubes dissolved)

To serve:

Handful of chopped coriander

Optional vegan/dairy cheese

Heat oven to 180C/ gas mark 4. Chop up the pumpkin or squash into 1.5cm cubes and lay onto a baking tray, drizzle over some oil, then roast for 30 mins.

While the pumpkin is roasting, you can make the risotto. Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot. Add the onion and garlic. As the onion turns translucent, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.

Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.

Once the rice is soft enough to eat but still has a little bite, add the roasted pumpkin. Serve up with the coriander and optional vegan or dairy cheese.