I like to prepare my pumpkin puree in advance, as it’ll keep for a few days in the fridge. And it can be used outside this dish too. I like to chuck a spoonful into pasta sauces to add a bit of texture and some sweetness; add to stews, or lengthen it by adding some more stock to make it into a soup, or with a bit of extra butter or cream, it can be warmed can be served alongside a roast meat (if you fancy getting ‘cheffy’ you can try some plating with the back of the spoon). This one is vegetarian but I do like to add some pancetta to the top if I have some for that extra salty kick. Feta works well too. | Tip: If you’ve got a parmesan rind throw it in the risotto as you’re cooking, it’ll add to the flavour. Just remember to take it out before serving. | You could roast these at the same time as the rest of your pumpkin and then just reheat in the oven or microwave before serving.