ingredients for roasted pumpkin: 

method:

800g pumpkin, peeled and diced

Preheat the oven to 220ºC. Place the pumpkin, garlic, salt and pepper and half the oil in a baking dish and toss to coat. Bake for 25 minutes until the pumpkin is tender and caramelised.

8 garlic cloves, unpeeled

sea salt and freshly ground pepper

1 tablespoon olive oil

ingredients for mushrooms: 

method:

120g swiss brown mushrooms

Wipe clean then slice the mushrooms and dust lightly with corn flour. Heat a frying pan, brush the pan with a little bit of oil or butter and fry the mushrooms until crisp.

corn flour

1 tablespoon olive oil

ingredients for the risotto:

method:

300 grams arborio rice

Melt half the butter and oil together. Fry the onion gently until translucent. Add the rice to the onion mixture and stir for 2 minutes. Ladle in the hot stock,  1 cup at a time. You will need to keep watching, stirring continuously and adding stock until each cup of the stock is absorbed and the rice is al dente. This will take approximately 25-30 minutes. Add the roasted pumpkin and turn through gently with the remaining butter, parmesan, salt and pepper to taste. Spoon into bowls and top with the garlic. Overlap the mushrooms on top of the risotto. Serve immediately with a spoonful of rocket pesto on top. Scatter with extra parmesan and sprinkle with cracked black pepper. Fill your glasses with Sangiovese... and discover how good life can be!

  serves 4

30 ml of olive oil

50 grams of butter

1 medium onion, chopped

1 litre vegetable stock*

60 grams parmesan, grated

100g pure greed rocket pesto

30 grams parmesan, shaved

black pepper