Creamy Squash Risotto With Toasted Pepitas

Ingredients for Creamy Squash Risotto With Toasted Pepitas

• 2 large butternut squash (about 2.0kg total)

• 60 ml extra jungfruolja

• 1 tablespoon white miso

• 1 teaspoon smoked paprika

• 1/2 teskedar kosher salt

• 80ml plus 2 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 2 1/2 teaspoons (or more) kosher salt, divided

• 475ml arborio rice

• 240ml dry white wine or hard or sweet cider

• 110g raw pumpkin seeds (pepitas)

• 2 teaspoons smoked paprika

• 1/4 teaspoons crushed red pepper flakes

• 2 teaspoons finely grated orange zest

• 1/2 cup coarsely chopped dill or parsley (from about 1/2 bunch)

• Orange wedges (for serving)

Preheat oven to 204°C. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30–45 minutes. Set aside until cool enough to handle.

Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.

Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.

Bring 1925ml water to a boil in a medium pot.

Heat 2 tablespoons oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5–7 minutes. Season with 2 teaspoons salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1–2 minutes.

Add 120ml (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1–2 minutes. Continue adding water 120ml at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 475ml squash purée and continue to cook, stirring, until heated through, 3–5 minutes. Taste and add more salt if needed.

Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 80ml oil and 1/2 teaspoons salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2–3 minutes. Remove from heat and stir in orange zest (zest will sizzle).

Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.

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