• 300g pumpkin or butternut squash
• 3 garlic cloves
• 2 sprigs sage
• ½ tsp chilli flakes
• 1 tbsp olive oil
• 1 onion
• 1 celery stalk
• 150g risotto rice
• 2 Kallo Organic Vegetable Stock Cubes, the equivalent of 2 tbsp of Vegetable & Mixed Herbs stock paste
• 1 tbsp pine nuts
• 1 nutmeg for grating

Before you start

• Preheated oven to 210/200 fan
• 2 sauté pans 1 with a lid
• Oven tray
• Food blender
• Measure jug

Prepare the pumpkin

1. Cut the unpeeled pumpkin into small chunks, no bigger than 1cm and spread out on the baking tray
2. Add the unpeeled garlic cloves sage leaves and chilli flakes to the tray
3. Drizzle over ½ tbsp olive oil
4. Season with salt and pepper and place the tray in the hot oven
5. Roast the pumpkin for around 20-25 minutes until tender

Make the risotto base

1. Peel, trim and finely dice the onion
2. Trim the celery and finely slice
3. Prepare the stock with 850ml of boiling water, reserve 150ml for later
4. Heat the remaining olive oil in the pan over a medium heat, add the onion, celery and a pinch of salt to the pan and stir for 4-5 minutes until soft
5. Add the risotto rice to the pan and stir for 1 minute
6. Add 300ml of the stock, put the lid on and cook for 5 minutes or so, until the liquid has absorbed
7. Remove the lid, add 200ml more stock, put the lid back on and cook again for another 7 minutes
8. Take the lid off and stir the risotto for 1 minute
9. Continue to add the remaining stock, a ladle at a time, stirring constantly

Finish the risotto

1. Take the tray out of the oven and transfer half the pumpkin and sage leaves to the food processor
2. Remove the skins from the roasted garlic cloves and place the cloves in the blender
3. Add the remaining stock to the food processor and blitz into a puree
4. Add the pumpkin puree to the pan and fold it into the risotto
5. Taste and season to perfection with salt