Kimchi Squash Risotto

Preheat your oven to 180°C.

Peel your butternut squash and chop into 2cm cubes.

Place the squash onto a wide baking tray and season well with salt, pepper, and olive oil. Pop into the oven for 30-40 mins (you want them to be soft but still hold well).

Meanwhile, crumble your chicken stock cubes into a pot of boiling water and bring to a simmer on low heat.

Finely chop your parsley and set aside.

Now, finely mince your onion, carrot and celery.

Get a saucepan on medium heat, pour in a good glug of olive oil and add your minced veg. Season vigorously with salt and pepper then stir well and fry for 8-10 mins until softened.

Meanwhile, cut the pears into roughly 1cm cubes, discarding the core. Add your pear cubes to your saucepan once the onions in your mirepoix are starting to become translucent.

Get your arborio rice into the saucepan and stir well for a minute. Next, you’re going to want to gradually pour your wine in until the wine is absorbed. Give it another good stir.

Gradually add a ladle of stock and stir well. Continue to add the remaining stock, a ladle at a time, stirring constantly. You don’t want to take your eyes off this!

When your risotto is creamy and the rice is al dente, grate in most of your parmesan and throw in your chopped parsley. Roughly cut your kimchi into 2cm pieces and add to your risotto. Season to taste.

Blend half of your cooked squash cubes with a splash of water in a food processor or blender. Add that to your saucepan along with the remaining chunks of roasted squash, giving it another good stir.

Tightly roll your seaweed sheet and cut into small pieces.

Plate up your risotto, sprinkle with the remaining parmesan and garnish with small pieces of dried seaweed.