Step 2

Heat the oven to 350 °F. Mix the diced squash in a bowl with one teaspoon of Nordic Spiced Salt and olive oil. Place on a baking sheet and cook for 10 to 20 minutes, until the squash is roasted and golden.

Step 3

Infuse the saffron in a small bowl with ¼ cup of boiling water. Set aside.

Step 4

Heat the stock in a pan and simmer on low heat.

Step 5

Finely chop the onion. Heat a large pan on medium heat with 5 Tbsp butter. Add the onion once the butter begins to foam.

Step 6

Cook, stirring constantly then incorporate the rice once the onion becomes golden.

Step 7

Add the saffron infusion, white wine and Nordic Spiced Salt.

Step 8

Mix well and add 2 ladles of stock once the wine is completely absorbed. From this moment the cooking time should be 20 to 22 minutes. If needed, reduce the heat. The rice should boil gently.

Step 9

Incorporate the grated squash and continue cooking, stirring constantly.

Step 10

Continue regularly adding stock, 2 ladles at a time, in order to prevent the liquid from completely drying out. Be careful not to « drown » the risotto and to stir constantly during the process.

Step 11

After 20 minutes of effort, the rice should be al dente, incorporate the cream and the cold pieces of butter to create a creamy consistency. If necessary, add a few spoonsful of stock and cook for another minute or so.

Step 12

Remove the pan from the heat and mix in the grated cheese.

Step 13

Serve immediately, garnish with the roasted, diced squash and pumpkin seeds.