Ingredients – serves 6

For the roasted pumpkin:

• 1 kg pumpkin, peeled and cut into chunks
• 1 tablespoon olive oil
• 1/2 bunch sage, leaves picked and roughly chopped
• 1 clove of garlic, quartered

For the roasted zucchini:

• 2 small zucchini, cut into bite-size chunks
• 1 tablespoon olive oil
• black pepper
• salt

For the risotto:

• 1,5 l vegetable stock
• 75 g butter
• 3 shallots, finely chopped
• 500g arborio risotto rice
• 250 ml white wine
• 75 g parmesan, finely grated + some extra slivers to serve
• black pepper
• salt

For the crispy sage:

• 1/2 bunch sage, leaves picked
• 2 tablespoons olive oil

For the toasted pine nuts:

• 1 handfull of pine nuts

Method

Make the roasted pumpkin:

• Heat oven to 220C/fan 200C/gas 7.
• Toss the pumpkin in the oil together with the chopped sage and the garlic.
• Put into a shallow roasting tin and roast for 30 minutes until soft.
• When the pumpkin is cooked, mash it to a rough purée.

Make the roasted zucchini:

• Heat oven to 220C/fan 200C/gas 7.
• Put the chopped zucchini into a roasting tin, drizzle with the olive oil and season to taste.
• Roast for 30 mins until it browned.

Make the risotto:

• Heat the stock and keep on a low simmer.
• Melt half the butter over a medium heat in a separate pan. Stir in the shallots and fry for 5 minutes until soft.
• Tip the rice into the onions and stir until the rice is shiny transparent.
• Pour in the wine and cook until evaporated.
• Add the stock, a ladleful at a time and stir the rice over a low heat for 30 minutes until cooked.
• Season to taste.

Make the crispy sage:

• Heat the olive oil in a pan and fry the whole sage leaves until crisp.

Make the crispy sage:

• Put the nuts in a dry frying pan and cook over medium heat, stirring frequently.
• Once the nuts start to brown, remove them immediately from the pan (or they will become too dark and burn very quickly).

Assemble the dish:

• Stir the pumpkin purée and the grated parmesan cheese through the risotto.
• Scatter with the chunks of zucchini, crispy sage leaves, toasted pine nuts and the reserved slivers of cheese.