Moreish Pumpkin & Chilli Risotto

Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread out the pumpkin evenly on a lined oven tray and cook in the oven for 30 minutes, or until soft and golden brown.

Meanwhile, place the crumbled vegetable stock cube and boiling water in a small saucepan over a low heat to keep warm.

Heat the butter and remaining olive oil in a medium saucepan over a medium-high heat. Add the red onion, garlic and birdseye chilli and cook for 2 minutes or until the onion softens. Add the arborio rice and cook for a further 1 minute to coat the rice.

Add 1 cup of the stock mixture and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente.’ Remove from the heat and stir through the Parmesan cheese, baby spinach and roasted pumpkin. Season to taste with salt and pepper.