Mediterranean Pumpkin Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and leek, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add risotto-style rice, stirring to combine. Add the water and vegetable stock powder and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, add flaked almonds to one side of the tray. Toast until golden.

• Remove risotto from oven. Stir through chargrilled capsicum relish and half the grated Parmesan cheese. Season to taste.

TIP: If the risotto is dry, stir through a splash of water.

• In a medium bowl, combine baby leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.