Smoked haddock, pumpkin & butternut squash risotto

Name: Smoked haddock, pumpkin & butternut squash risotto
Ingredients: 1/2 butternut squash, peeled, deseeded and chopped into 3cm chunk; 1/2 pumpkin (I use the silver one called Crown Prince), peeled, deseeded and chopped into 3cm chunks; 280g smoked haddock fillets, skin on; 100ml milk; 1 onion, peeled and finely diced; 1/4 fennel, finely diced; 100g risotto rice; 2 tablespoons rapeseed oil; 400ml hot stock or boiling water mixed with 1 teaspoon of vegetable bouillon; 1-3 tablespoons of hot water to loosen at the end; 2 spring onions, ends removed and finely sliced; 2 handfuls of flat leaf parsley, finely chopped; Juice of 1/2 a lemon

www.dizzlesky.co.uk

Roasting the pumpkin and butternut first adds flavour and sweetness to this very comforting meal. It's like a kedgeree but more luxurious!

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Ingredients

1/2 butternut squash, peeled, deseeded and chopped into 3cm chunk
1/2 pumpkin (I use the silver one called Crown Prince), peeled, deseeded and chopped into 3cm chunks
280g smoked haddock fillets, skin on
100ml milk
1 onion, peeled and finely diced
1/4 fennel, finely diced
100g risotto rice
2 tablespoons rapeseed oil
400ml hot stock or boiling water mixed with 1 teaspoon of vegetable bouillon
1-3 tablespoons of hot water to loosen at the end
2 spring onions, ends removed and finely sliced
2 handfuls of flat leaf parsley, finely chopped
Juice of 1/2 a lemon