Pumpkin pilaf with ricotta & pepitas

INGREDIENTS

• 50 ml olive oil
• 100 g butter, diced
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 180 g basmati rice
• 500 ml hot vegetable stock
• 400 g peeled and seeded pumpkin, diced
• 2 thyme sprigs
• 2 tsp coarsely chopped thyme, to serve
• 2 ½ tbsp pepitas
• Zest and juice of ½ lemon
• 200 g ricotta

INSTRUCTIONS

1. Heat oil and 40 g butter in a wide saucepan over medium-high heat until the butter foams, add the onion and half the garlic and sauté 3 – 4 minutes until tender. Stir in the rice to coat well in oil, then add the stock, pumpkin, thyme sprigs and 100 ml of boiling water. Season to taste and bring to the boil. Reduce the heat to low, cover with tight-fitting lid and cook without uncovering for 15 minutes. Remove from heat and stand for 5 minutes without uncovering.
2. Meanwhile, cook the remaining butter for 2 – 3 minutes in a saucepan over medium-high heat until nut brown. Remove from the heat, stir in the pepitas, lemon zest and remaining garlic and season to taste, then stir in the lemon juice.
3. Spoon ricotta onto pilaf, drizzle with the pepita mixture, scatter with thyme and serve hot.

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