Easy Roast Pumpkin & Pesto Risoni

• Meanwhile, heat a drizzle of olive oil in a medium saucepan over a mediumhigh heat. • Add 1/2 the garlic paste and cook until fragrant, 1 minute. • Add the water, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 13-15 minutes.

TIP: Add a splash more water if the risoni looks dry!

• While risoni is cooking, roughly chop parsley. • In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add a pinch of chilli flakes (if using) and remaining garlic paste and cook until fragrant, 1 minute. Season and stir through the parsley. Set aside. • Cut the lemon into wedges.