Pork Sausage & 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. Zest the lemon to get a good pinch and slice into wedges (see ingredients list). Roughly chop the baby spinach leaves.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the seasoned pork mince and cook, breaking up the mince, until golden, 4 minutes. Add the onion and cook until softened, 2 minutes. Reduce the heat to medium-high and add the garlic, rosemary, arborio rice, a pinch of chilli flakes (if using) and a good pinch of lemon zest and cook until fragrant, 1-2 minutes. Add the water, salt and crumbled chicken stock (see ingredients list). Bring to the boil, then remove from the heat.

Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes.

Stir through the grated Parmesan cheese until melted. Add the chopped spinach and stir through the risotto until the spinach has wilted, then gently stir through the roasted pumpkin. Stir through a splash of water if the risotto looks gluggy. Season to taste with salt and pepper. Cut the lemon (see ingredients list) into wedges.