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.
50 mlolive oil100 gmbutter, diced1onion, finely chopped2garlic cloves, finely chopped180 gmbasmati rice500 ml (2 cups)hot vegetable stock400 gmpeeled and seeded pumpkin, diced2thyme sprigs, plus 2 tsp coarsely chopped thyme, to serve2½ tbsp pepitasFinely grated rind and juice of ½ lemon200 gmricotta
Heat oil and 40gm butter in a wide saucepan over medium-high heat until butter foams, add onion and half the garlic and sauté until tender (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. Reduce heat to low, cover with a tight-fitting lid and cook without uncovering 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 (2-3 minutes). Remove from heat, stir in pepitas, lemon rind and remaining garlic and season to taste, then stir in lemon juice.
Spoon ricotta onto pilaf, drizzle with the pepita mixture, scatter with thyme and serve hot.