Pumpkin Risoni

Method

1. Preheat oven to 200°C (fan 180°C). Place pumpkin on a baking tray, drizzle with olive oil and balsamic, season, and toss. Roast 25–30 minutes, turning once, until caramelised. Mash to a smooth purée.
2. Heat the butter in a large saucepan over medium-low heat. Add onion and cook for 5 minutes until softened. Add garlic and cook for 30 seconds.
3. Add risoni and stir for 1 minute. Begin adding stock, a ladle at a time, stirring often and allowing absorption before each addition. Continue until risoni is just tender, about 8 minutes (you may not need all the stock).
4. Stir through the pumpkin purée and cook for 1–2 minutes.
5. Remove from the heat, stir in Parmigiano, and adjust seasoning.
6. Serve in warm bowls with a dollop of mascarpone and thyme leaves.
7. Enjoy with Family and Friends!