Roasted Hokkaido & Millet Risotto

Instructions

1. Preheat oven to 200°C.
2. Half the hokkaido, remove seeds with a spoon and cut into 1,5cm pieces and transfer to a medium baking tin. Drizzle with 1 tbsp olive oil, 1/2 tbsp kosher salt and the leaves of 3-4 thyme sprigs. Mix until everything's evenly coated.
3. Bake pumpkin at 200°C for 15-20 minutes. Until the edges are lightly charred and the pumpkin is cooked through.
4. While the pumpkin is roasting, dice the onion and mince the garlic, and set aside. Rinse the millet in a colander under cool, running water. Heat the veggie stock over low heat.
5. Heat a medium sized pot over medium heat. Add the remaining 2 tbsp olive oil and the onion to the pot and cook for 3-4 minutes, until translucent.
6. Add the minced garlic and 2-3 sprigs thyme and stir to combine.
7. Add the millet and roast for another minute, stirring continuously. Deglaze with the white wine and let reduce for 2-3 minutes. Add half of the veggie stock and let simmer over medium low heat.
8. Once the liquid has been absorbed add half of the remaining veggie stock and stir through. Add the rest of the stock and let cook for another 5-10 minutes. The millet will need about 20-25 minutes to be cooked through.
9. While the risotto is cooking remove the pumpkin from the oven and set aside.
10. Once the millet is done season with salt and pepper, add the grated parmesan and 1 tbsp butter and stir through.
11. Pour millet over pumpkin and carefully stir through. Season to your liking and top with crumbled ricotta cheese and some fresh thyme. Serve and enjoy!