NZ Baked Thyme & 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 courgette and cook until softened, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice, garlic & herb seasoning and vegetable stock powder (see ingredients list).Bring to the boil, then remove from the heat.

Transfer the risotto into a medium baking dish. Cover tightly with foil and bake for 12 minutes. Remove the dish from the oven, stir through a splash of water, then cover again with foil and bake until the rice is tender and the water has absorbed, 12-14 minutes.

While the risotto is baking, pick the thyme leaves. Roughly chop the silver beet. Zest the lemon to get a generous pinch then slice into wedges. Wash out the frying pan and return to a medium-high heat with a generous drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest and remaining garlic and cook until fragrant, 1 minute. TIP: Add more or less lemon zest according to your taste. Season with a pinch of salt and pepper and transfer to a small bowl.

Return the frying pan to a medium-high heat and add the butter. Cook until foaming and browned slightly, 1-2 minutes. Add the thyme and cook until fragrant, 1 minute. Set aside. Stir the grated Parmesan cheese (reserve some for garnish), thyme brown butter, roasted pumpkin, a generous squeeze of lemon juice and silver beet through the risotto until the Parmesan has melted and the silver beet has wilted. Season to taste with salt and pepper.