Creamy pumpkin risotto

Preheat the oven to 200°C (180°C fan-forced).

Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast for about 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve 1/4 of the pumpkin; cover to keep warm.

Meanwhile, bring stock to a gentle simmer in a medium saucepan.

Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.

Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).

Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp. Remove with a slotted spoon and drain on absorbent paper.

Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season. Serve topped with reserved pumpkin, pine nuts and crisp sage leaves.

Suitable to freeze. Not suitable to microwave.