Baked Pumpkin Risotto

While the pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and zucchini and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice and vegetable stock pot. Bring to the boil, then remove from the heat.

Transfer the risotto to a baking dish. 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, wash out and dry the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Thinly slice the sage leaves. When the risotto has 5 minutes cook time remaining, return the pan to a mediumhigh heat and add the butter. Cook until foaming and browned slightly, 1-2 minutes. Add the sage and cook until fragrant, 1 minute. Set aside.

Stir the grated Parmesan cheese (reserve some for garnish), sage brown butter and baby spinach leaves through the risotto until the Parmesan has melted and the spinach has wilted, then gently stir through the roasted pumpkin. Stir through a splash of water to loosen the risotto if needed. Season with salt and pepper. Cut the lemon (see ingredients) into wedges.