Truffle, Pumpkin & Leek Risotto

While the pumpkin is roasting, finely chop the garlic. Thinly slice the white and light green parts of the leek. Roughly chop the silverbeet. Pick the sage leaves. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sage and flaked almonds until golden, 1-2 minutes. Transfer to a plate lined with paper towel.

Return the frying pan to a medium-high heat, add 1/2 the plant-based butter and a drizzle of olive oil. Cook the leek and silverbeet until tender, 3-4 minutes. Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes. Add the water and vegetable stock powder and bring to the boil.

Transfer the risotto to a baking dish, then cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

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

While the risotto is baking, thinly slice the pear. In a medium bowl, combine the rocket leaves, pear and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper and set aside. When the risotto is done, stir through the plant-based grated Parmesan, remaining butter and roasted pumpkin. Season to taste.