This risotto is super simple to make. We've used pumpkin, thyme and parmesan - and that combination is just absolutely scrumptious. Our kids ate two big servings each when we debuted this dish! Enjoy!

Directions

1. Bring water to the boil along with the stock cubes. Peel the pumpkin and remove the seeds. Very finely dice one half, and roughly dice the other. Pop the big chunks in a pot with a bit of water and cook until tender. Sautée the finely diced on a pan in a dash of olive oil until the edges are golden.

2. Chop the onions and sautée it in a large pot with a dash of olive oil, for about 5 minutes over medium heat with continuous stirring, until the onion gets fragrant and clear. You don't want them to brown. Add risotto rice and thyme and stir for a couple of minutes, so it doesn't burn. Add wine while stirring and turn the heat up a bit. Stir, until the rice has absorbed almost all of the wine.

3. Add the stock with a soup ladle, adding a scoop at a time while stirring. Let the rice absorb the stock before adding more. Carry on until your risotto has the consistency of thin rice porridge. You might not need all of the stock. Be careful not to let the risotto get too thick and firm - you want it more liquid than you think, and the rice should retain a bit of bite. As the risotto cools on the plate, it can quickly get too firm.

4. Drain the cooked pumpkin and blend until smooth with a hand blender, in a regular blender, or in a food processor.

5. Remove the risotto from the heat and add the blended pumpkin and grated parmesan. We suggest saving a bit for topping. Stir gently and season with salt, pepper and lemon juice to taste. Serve in deep plates with the sautéed pumpkin and a sprinkle of herbs on top, if you have some to hand. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help dice the pumpkin. They can also stir the pot as you go, and help with tasting. If you can't find risotto rice, you can swap them for porridge rice or congee rice in a pinch.