Pumpkin risotto

We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide

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1 small pumpkin or butternut squash, after peeling and scraping out the seeds, you need about 400g/14oz 1tbsp olive oil, plus a drizzle for the pumpkin 2 garlic cloves 8 spring onions 25g butter 200g risotto rice 2tsp ground cumin 1l hot vegetable stock, plus extra splash if needed 50g grated parmesan (or vegetarian alternative) Small handful coriander, roughly chopped