Chef Tom Walton’s Roast Pumpkin & Thyme Risotto

Cut a small wedge of pumpkin and grate it to give you 2 cups of grated pumpkin. Cut the remaining pumpkin into 3-4cm pieces.

Toss the pumpkin pieces in 2 tbsp of olive oil, half the thyme and some salt and pepper.

Spread over a lined baking dish and roast for 15-20 minutes until caramelised and softened.

Meanwhile, bring the veggie stock to a simmer in a small saucepan, cover and keep hot.

Place a wide, shallow saucepan over a medium/high heat. Add the remaining olive oil, leek, grated pumpkin, half the garlic, and a good pinch of salt. Cook this, stirring often, to soften the veggies then add the rice and continue to cook, stirring often for another 2 minutes.

Add the hot stock, a couple ladles at a time, allowing each amount to cook and absorb into the rice while before adding the next amount. Continue to do this until the rice becomes creamy and tender.

While the risotto is cooking, place the cottage cheese in a food processor with the remaining thyme, garlic and a little seasoning. Blend to a smooth, whipped consistency.

Once the risotto is cooked, turn of the heat, add the parmesan and half the whipped cottage cheese. Cover and let the risotto rest for 5 minutes.

Adjust the seasoning to taste and serve the risotto topped with the roast pumpkin, remaining cottage cheese, herbs and a little more Parmesan if desired.