Baked Pumpkin Risotto

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

Transfer the risotto into 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’ risotto is cooked through but still slightly firm in the centre.

While the risotto is baking, wash out the frying pan and return to a medium-high heat. Toast the pine nuts, 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 medium-high heat and add the butter. Cook until foaming and browned slightly, 1-2 minutes. Add the sage, lemon zest and cook until fragrant, 1 minute. Set aside.

Thinly slice the silverbeet. Stir the grated Parmesan cheese, sage brown butter and silverbeet through the risotto until the Parmesan has melted and the silverbeet has wilted, then gently stir through the roasted pumpkin. Stir through a splash of water to loosen the risotto if needed.