Roasted pumpkin risotto

• 1 head garlic
• 800g ‘Kent’ or ‘Butternut’ pumpkin, peeled and cut into 2cm squares
• 4 tablespoons extra virgin olive oil
• 2 tablespoons rosemary leaves, chopped
• 1 litre chicken stock
• 1 leek, white part only, sliced
• 1 brown onion, finely chopped
• 2 celery sticks, finely chopped
• 1 long red chilli, deseeded and finely chopped
• 1½ cups Arborio rice
• ? cup dry white wine
• 50g butter
• ½ cup parmesan cheese, grated

Preheat the oven to 200°C. Place the head of garlic on a small oven tray and bake in the oven for 45 minutes or until cloves are soft.

Evenly lay pumpkin on a large baking tray and drizzle with 2 tablespoons of oil, then add the rosemary. Season with salt and pepper and roast for 20 minutes or until cooked and golden. Then set aside.

Place the stock in a saucepan and keep at a simmer over low heat. Heat the remaining oil in a large heavy-based pan over low heat. Add leek, onion, celery and chilli and cook for 4-5 minutes or until soft. Then add the rice and cook for a further minute, stirring to coat the grains.

Increase heat to medium-low, add stock one ladleful at a time, allowing each to be absorbed before adding the next. Continue stirring constantly for about 15-20 minutes until all the liquid is absorbed or until rice is cooked but still firm to the bite.

Stir through the wine, butter, parmesan and roasted pumpkin, then season with sea salt and freshly ground pepper.

To serve: Squeeze out 2 roasted garlic cloves onto each bowl and top with extra parmesan.