Baked Pumpkin Risotto

While the pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and courgette and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then remove from the heat.

Transfer the risotto to a medium baking dish. Cover tightly with foil and bake for 12 minutes. Remove the dish from the oven, stir through a splash of water, then cover again with foil and bake until the rice is tender and the water has absorbed, 12-14 minutes.

While the risotto is baking, wash out the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Thinly slice the sage leaves. When the risotto has 5 minutes cook time remaining, return the pan to a medium-high heat and add the butter. Cook until foaming and browned slightly, 1-2 minutes. Add the sage and cook until fragrant, 1 minute. Set aside.

Stir 1/2 the grated Parmesan cheese (see ingredients list), sage brown butter and baby spinach leaves through the risotto until the Parmesan has melted and the spinach has wilted, then gently stir through the roasted pumpkin. Season to taste with salt and pepper. Cut the lemon (see ingredients list) into wedges.