This risotto is well loved by our customers, its fairly traditional to use squash and pumpkin, especially in late summer when our garden team produce some huge squash for us. The main difference is the use of a smoked dulse butter which adds real complexity to the final flavour, using the seaweed as a seasoning.

Start by sweating the onions and garlic down super slowly with a touch of salt to prevent any colour in a neutral oil.

Add in the rice and coat in the onions and garlic oil, keep an eye on the rice, when it reaches opaque apart from the very centre, then its time to add your stock.

Turn the heat up to medium high and add the white wine, start a 16 minute timer.

Don’t alter the heat at all and the rice will be perfect within that time.

As soon as the white wine is cooked to dry, add your stock, a ladle at a time, season as you go, when the timer is done, and the rice has absorbed all the stock, its ready for the next stage.

To make the puree, roast the vegetables in a hot oven, add into a blender, season with salt and parmesan,

To finish the risotto, for one portion, add 40g of the base to a pan, using only a spatula, add in 30g puree and 60ml stock, cook the stock down and remove from the heat. Add 20g of the butter and the parmesan, place on the pass and allow to rest with a lid.

Plate and garnish with feta cheese, pumpkin seeds and pumpkin seed oil.