Fregola Risotto with cream of squash and truffle oil

Ingredients

• 200 g fregola sarda
• 200 g of squash of your choice – I have used half ghost and half kabocha
• 1 shallot thinly chopped
• Mixed herbs: thyme, oregano, rosemary thinly chopped
• ¼ glass of dry white wine - optional
• 750 ml of vegetable broth hot
• 20 g unsalted butter (vegan alternative is also possible)
• 1 tbsp pumpkin seeds
• Olive oil to taste
• Salt and pepper to taste
• Grated parmesan to serve – optional
• Sliced pan-fried mushrooms to serve - optional