Pork Sausage & Roasted Pumpkin Risotto

While the pumpkin is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Roughly chop the baby spinach leaves. Squeeze the classic pork sausages meat from the casings into chunks.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the sausage and cook, breaking it up with a spoon, until golden, 4 minutes. Add the onion and cook until softened, 2 minutes. Reduce the heat to medium-high and add the garlic, rosemary, arborio rice, a pinch of chilli flakes (if using) and a good pinch of lemon zest and cook until fragrant, 1-2 minutes. Add the water, salt and crumbled chicken stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then remove from the heat.

Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.

Stir through the grated Parmesan cheese until melted. Add the chopped spinach and stir through until wilted, then gently stir through the roasted pumpkin. Stir through a splash of water if the risotto looks gluggy. Season to taste with salt and pepper.