Creamy Turmeric Pumpkin And Sage Risotto

1. Turn the oven to 220c. Toss the chopped pumpkin, half the sage, a glug of olive oil and seasoning in a deep oven tray and roast for 30 minutes, until brown and soft. Optional - When you chop the pumpkin, keep the seeds and roast on a separate tray with seasoning and olive oil for 10 minutes. Give it a stir after 7 minutes to evenly cook the seeds. You can use them to top your risotto or a snack while you wait; I highly recommend it!

2. While the pumpkin is cooking, it's time to cook the creamy risotto! Add a glug of olive oil into a frying pan over a medium heat and cook the onion until soft (6 minutes). Then add the rice and turmeric, stirring continuously for 4 minutes, not letting the rice stick to the pan.

3. Add the hot stock (never add cold stock!), a ladleful at a time and stirring the rice over a medium simmer for 30 mins, until the rice is cooked al dente. You will know when it is ready when you draw a spoon through the middle and it holds for a few seconds.

4. Finally, gently fry the whole sage leaves in a teaspoon of olive oil until crispy and place of kitchen roll to soak the leftover oil. When the pumpkin is cooked, mash half of it with a fork and leave half whole. Add the puree, a tablespoon of mascarpone, black pepper to the risotto and leave to rest for a few minutes.

5. The risotto should hold its shape when serving up. Add the whole chunks of pumpkin, and a cheeky teaspoon of mascarpone topped with black pepper, roasted pumpkin seeds and crispy sage leaves!