Pumpkin risotto with peas

Ingredients (serves 3)

• Rice (dry)200 g
• Butternut squash400 g
• Onion100 g
• Garden peas (frozen)150 g
• Hard cheese40 g
• Olive oil15 g

Also: Garlic, sage or thyme, salt, pepper, hot water (~800 ml)

Method

1. Get ready: peel the pumpkin, scoop out the seeds and cut it into 1.5 cm cubes. Finely chop the onion and garlic, and grate the cheese. Have 800 ml hot water ready.
2. In a wide pan, heat 1.5 tbsp olive oil (15 g) over medium heat. Soften the onion and garlic for 3–4 min.
3. Add the pumpkin cubes and rice and cook over medium heat for 2 min, stirring all the time, until the rice is coated in oil.
4. Add a ladle of hot water and stir until the rice absorbs it. Keep adding a ladle at a time over medium heat for about 20 min, until the rice and pumpkin are soft.
5. For the last 3–4 min, add the frozen peas and, if needed, a splash of water. Heat over medium heat until the peas are hot.
6. Take off the heat and stir in 40 g grated cheese and the sage or thyme. Season with pepper and a little salt – the cheese is already quite salty.
7. Serve straight away. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.