about 1kg/2lb 4oz peeled, deseeded pumpkin, cubed
1 tbsp olive oil
handful pumpkin seeds
1 stalk celery, chopped
1 tbsp garlic infused ol
25g lactose/dairy free butter
300g risotto rice
150ml white wine
1.2l hot low FODMAP vegetable stock
100g vegetarian alternative feta cheese, crumbled
small bunch chives, snipped
Heat oven to 200C/180C fan/gas 6. Toss the pumpkin in the oil in a roasting tin and roast for 15-20 mins until tender and golden.
With 4-5 mins to go, toss the pumpkin seeds with a little salt, make a little space amongst the pumpkin and spread out the seeds, then finish roasting.
Remove half the pumpkin and purée or mash, and keep the rest warm in a very low oven until ready to serve.
Meanwhile, soften the celery in the lactose/dairy free butter in a frying pan.
Stir in the rice for 1-2 mins. Add the wine and cook, stirring, until the wine has evaporated.
Add the hot stock, a ladleful at a time, stirring until each addition is almost completely absorbed.
Once all the stock has been added, the rice should be tender and creamy.
Stir in the puréed or mashed pumpkin until warm, then season if you like.
Serve in shallow bowls, scatter over the reserved roasted pumpkin, crumbled cheese, chives and pumpkin seeds.
Recipe adapted from: Good Food