Pumpkin and asparagus risotto

Preheat oven to 250°C. Line 2 large baking trays with non-stick baking paper. Place pumpkin and onion, in a single layer, on 1 tray. Place asparagus, in a single layer, on remaining tray. Spray with oil and turn to coat. Sprinkle with 1 tablespoon thyme. Season with salt and pepper.

Place pumpkin on the top shelf in the oven and asparagus on the lower shelf. Roast, turning once, for 20 minutes or until golden and just tender.

Meanwhile, place stock in a large saucepan. Bring to the boil over high heat. Reduce heat to low and simmer.

Spray a large, non-stick, heavy-based saucepan with oil. Heat over medium heat. Add garlic and rice. Cook, stirring, for 1 minute. Reduce heat to low. Add 1 ladle of stock to rice. Cook, stirring with a wooden spoon, until liquid has been absorbed. Repeat with remaining stock, 1 ladle at a time (see note).

Stir in parmesan, pumpkin, onion, asparagus and remaining thyme. Season with salt and pepper.

Reserve 3 cups of risotto (see tip) for related recipe. Spoon remaining risotto into serving bowls. Sprinkle with parmesan. Serve.