Elizabeth’s roast pumpkin risotto

Toss diced pumpkin with chopped fresh sage, olive oil, and salt, and roast in a 220° oven for about half an hour. In the meantime, make the risotto:

Sweat a chopped brown onion in a big knob of butter, for about ten minutes, until the onions are soft and translucent. Pour in a cup of risotto rice, and stir it with the onion so that every grain is glossy and covered in butter. Add in a good glug of dry white wine (I used a Coonawarra riesling) and stir on a low heat until the wine is absorbed. (Incidentally, the best thing to use to stir risotto is a silicone spatula. I learned that from Marco Pierre White on MasterChef)

Add in hot stock, chicken or vegetable, a ladleful at a time, stirring with each addition until it’s absorbed. You want the rice to still have a bite to it, so keep tasting.

When it’s ready, check the seasoning, stir in the roast pumpkin (squashing it a bit), stir in some more chopped sage and quite a lot of grated parmesan. I added some grated lemon zest to give it a bit of bite, you can also use crumbled feta. Serve topped with more cheese.