Pumpkin and Thyme Risotto

Turn the oven onto 200°C.

Add the pumpkin chunks to a baking tray and cover with a drizzle of oil and place in the oven for around 20- 25 minutes until soft and golden.

Meanwhile, in a large ovenproof saucepan with a lid (casserole dish is good for this) add the butter and place the pan on a low-medium heat. Add in the frozen onions and garlic and cook until softened. Once soft, stir in the thyme leaves.

Next add in the risotto rice and coat the rice in the butter and onions for a minute or so before adding the vegetable stock.

Once stock is added add the pumpkin puree, bring to the boil and give it a good stir and cover with a lid.

Pop into the oven for 16-18 minutes with the lid on.

Remove from the oven and take the lid off- there may be some liquid but this will thicken as you stir it. Add in the parmesan and season well.

Remove the roast pumpkin from the oven and fold through the risotto.

Serve with a grating of parmesan.

Ready to freeze:
Leave the risotto to cool completely before putting into reusable freezer bags and storing flat in the freezer.

Ready to eat:
Remove from the freezer and leave to defrost completely before heating through in the microwave for 3 minutes or reheating in a saucepan until piping hot. If it is a little dry add a splash of water to loosen it.