Pork & Roasted Pumpkin Risotto

While the pumpkin is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Roughly chop the baby spinach leaves.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the seasoned pork mince and cook, stirring to break up the mince, until browned, 4 minutes. Add the onion and cook until softened, 2 minutes. Reduce the heat to medium-high and add the garlic, rosemary, risoni, a pinch of chilli flakes (if using) and a good pinch of lemon zest and cook until fragrant, 1-2 minutes. Add the water and vegetable stock.

Bring the risotto to the boil, then reduce to a simmer and cook until the risoni is tender, 15 minutes.

Stir the grated Parmesan cheese through the risotto until melted. Add the baby spinach and stir until wilted, then gently stir through the roasted pumpkin. Season to taste with salt and pepper.

TIP: Stir through a splash of water if needed.