Pumpkin pilaf with ricotta & pepitas #GourmetTraveller.

You have to love a one-pot wonder – far less washing up and fiddling around, and oh-so-much flavour absorbed by the rice from the stock and vegetables, adulterated from Gourmet Traveller

You need for 32 models or 4 fashionista:

50 ml olive oil

100 gm butter, diced

1 onion, finely chopped

2 garlic cloves, finely chopped

180 gm basmati rice

500 ml hot vegetable stock (2 cups)

400 gm peeled and seeded pumpkin, diced

2 thyme sprigs, plus 2 tsp coarsely chopped thyme, to serve

Finely grated rind and juice of ½ lemon or ¼ preserved lemon

200 gm ricotta

2½ tbsp pepitas or pinenuts

• Pour a wine. Guzzle.
• Slip into Celine stripe shirt dress
• Pull on Gucci fur lined sneakers
• Chop up onion and garlic the size of Vicky B smile at THE wedding. Actually bigger than that.
• Dice the pumpkin into the size of Meghan Markle’s sparkle ring.
• Heat oil and 40gm butter in a wide saucepan over medium-high heat until butter foams like a froufrou Gucci gown, add onion and half the garlic and sauté until tender as Harry at the altar. bless. (3-4 minutes).
• Stir in rice to coat well in oil, then add stock, pumpkin, thyme sprigs and 100ml boiling water, season to taste and bring to the boil. As boiling as the Queen was when the Reverend Pasteur dude wouldn’t shut up.
• Reduce heat to low, cover with a tight-fitting Stella McCartney lid and cook without unveiling for 15 minutes.
• Remove from heat and stand for 5 minutes without uncovering.
• Meanwhile, cook remaining butter in a saucepan over medium-high heat until nut brown as an Hermes bag (2-3 minutes).
• Remove from heat, stir in pepitats or nuts, lemon rind and remaining garlic and season to taste, then stir in lemon juice.
• Spoon ricotta onto pilaf, drizzle with the buttery pepita mixture, accessorise with thyme and serve hot.
• Delicious !