This recipe for pumpkin risotto, from executive head chef Matt Budden of the Highcliff Grill at the Highcliff Marriott Hotel in Bournemouth, makes the perfect sharing dish for a Halloween gathering

Squash and Parmesan Risotto 

Serves 4

  • 1-2 squashes
  • 3 tsp smoked paprika
  • 8 tbsp rapeseed or vegetable oil
  • 1200ml vegetable stock
  • 100g unsalted butter
  • 2 small onion, finely chopped
  • 2 celery stick, finely chopped
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 2 tsp fresh thyme leaves, picked
  • 280g risotto rice (Arborio preferably)
  • 200ml white wine
  • 100g parmesan (or vegetarian alternative) grated
  • Selection of kale, sage and thyme leaves

Pre-heat oven to 180C. Peel the squash. Chop the slender end into 2cm cubes, toss in half the oil and paprika, season lightly and roast in the oven for about 15 minutes, stirring occasionally, or until golden brown on the outside and soft in the centre. Cut the bulb in half and scrape out the seeds with a spoon. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan set over a low heat. Drop in the squash and leave to gently poach.

While the squash is roasting, warm a pan over a gentle heat. Add the remaining oil and half the butter then add the onion. Cover and cook until the onion turns translucent. Stir in the celery, garlic, herbs and season. Cover again and cook for a further 2 minutes. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 minutes.

Whilst the risotto is cooking, heat a small pan of vegetable oil and shallow fry the kale, sage and thyme leaves until they are crispy. Remove and drain on kitchen paper and season with sea salt.

Turn up the heat on the risotto. Stir in the wine and let it reduce by half. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently. The idea is to help the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth.

When the stock has been absorbed, it’s time to add the next ladleful and so on. This should take about 15 minutes. By this time the squash in the stock should have softened. Either mash the squash with a fork or puree it and add to the risotto.

Remove the risotto from the heat and add the remaining butter and most of the Parmesan. Cover and leave to rest for two minutes, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top.

I love to serve it in the middle of the table either in a large bowl or in one of the squashes so everyone can help themselves.