- Preheat the oven to 220C / 200C fan / gas 6. Toss the diced pumpkin in 2 tablespoons of olive oil and season with sea salt and freshly ground black pepper. Place on a baking tray and roast in the oven for 25 minutes until tender. Remove the pumpkin from the oven and mash with a fork, keeping some pieces chunky.
- While the squash roasts, heat half of the butter and 1 tbsp olive oil in a large, heavy-based saucepan, over a medium heat. Add the red onion and garlic, then cook for 10 minutes until soft, stirring regularly. Stir in the rice and toast for 2 minutes.
- Add 2 ladles of vegetable stock into the pan and most of the squash (keeping some for serving on top of the risotto). Stir everything together until the stock is absorbed. Continue for 20 minutes, adding a ladle of stock at a time, stirred constantly until each ladleful is absorbed and the rice is tender, with a bite.
- Turn off the heat and add in the remaining butter and most of the Somerset Red cheese (keeping some for serving). Cover the saucepan and leave the risotto to relax for a few minutes while you prepare the broccoli.
- Steam the broccoli for 2 minutes, then toss with a drizzle of olive oil, and season.
- To serve, top the risotto with the remaining squash, steam broccoli and Somerset Red cheese.
Top Tips
Roasting the pumpkin, or butternut squash, brings out the natural sweetness and adds a caramelised depth that enhances the dish. Stir in a small amount of white wine after toasting the rice for a burst of acidity, which helps balance the rich flavours of the cheddar and butter.
