Heat oven to 180C/160C fan/
gas 4. Chop up the pumpkin
or squash into 1.5cm cubes
(kids- ask for help if it’s slippery). Put it
on a baking tray, drizzle over some
oil, then roast for 30 mins.
While the pumpkin is
roasting, you can make
the risotto. Put the garlic
in a sandwich bag, then bash
lightly with a rolling pin until
Cut up the spring onions
with your scissors.
Heat 1 tbsp oil with the
butter in your pan over a
medium heat – not too hot.
Add the spring onions and garlic.
Once the onions are soft but not
getting brown, 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.
Check the rice is cooked.
If it isn’t, add a splash
more stock, and carry on
cooking for a bit.
Once the rice is soft enough
to eat, gently stir in the grated
cheese, chopped coriander and