A simple recipe for rosemary risotto with grilled red kuri (hokkaido)n squash. Easily adaptable by adding your favorite toppings.
Transfer the squash wedges to a medium bowl, drizzle with 1 tablespoons olive oil and season with a pinch of cayenne pepper, salt and pepper.
Heat a grillplate over medium-high heat. Cook pumpkin for 7-8 minutes on one side, until browned, flip and reduce heat slightly and continue cooking until tender (depending on size of pieces).
Meanwhile, heat butter and remaining 1 tablespoon oil in a large saucepan or wok over medium to medium-high heat. Add onion and garlic, and cook, stirring, for 5 minutes, or until soft. Add rosemary and rice, stir, 1 minute or until rice is well coated.
Add the parmesan and spinach (if using), stir to combine, then remove from heat. Season with a squeeze of lemon, salt and pepper, to taste.
Spoon risotto into shallow serving bowls. Serve topped with grilled squash wedges and extra parmesan.