PUMPKIN AND GOAT'S CHEESE RISOTTO

Steps:

• Preheat the oven to 180C.
• Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
• Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
• Bake for 15 minutes, or until the pumpkin is tender.
• Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
• Remove and set aside.
• Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
• Add the onion and cook until soft.
• Add the rice and stir to coat well.
• Add the wine and stir until absorbed.
• Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
• Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
• This should take 20-25 minutes.
• Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
• Squeeze the roasted garlic out of its skin and stir through.
• Remove from heat and leave to sit for a couple of minutes before serving.
• Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).