Creamy Lamb & Pumpkin Risoni

• Half-fill a large saucepan with boiling water and add a generous pinch of salt. Cook risoni over high heat until ‘al dente’, 7-8 minutes.
• Reserve some pasta water (see ingredients) Drain, then return to saucepan. 
• Meanwhile, zest lemon to get a pinch and slice into wedges.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute.
• Remove pan from heat, then slowly whisk in the milk. Whisk until smooth.
• Stir through grated Parmesan cheese, then season with salt & pepper. Transfer to a bowl and set aside.
• Heat a large frying pan over high heat.
• Cook lamb mince (no need for oil!) and sliced leek, breaking up with a spoon, until just browned, 3-4 minutes.
• Add Nan's special seasoning and cook until fragrant and browned, 1-2 minutes.
• Add risoni, pumpkin, white sauce and the reserved pasta water. Stir and simmer until slightly thickened, 1-2 minutes.