Roasted Pumpkin, Fennel & Pancetta Risotto

Step 1: Place pumpkin and bennel in a roasting pan and drizzle with 2 tablespoons of tghe oil and a quarter cup of the wine and season with salt and pepper and cover tightly with foil and cook in a moderate oven (180C) for 40 minutes and then remove foil and cook for a further 25 to 30 minutes or until golden brown.

Step 2: Heat 1 tablespoon of the oil in a large saucepan over a medium heat and add the pancetta, and cook until lightly browned.

Step 3: Remove and add leek and garlic and cook, stirring for 3 minutes or until softened but not coloured and then stir in rice to coat and add remaining wine and boil until reduced by half and then add 1 cup of the hot stock and stir over a medium heat until stock has been absorbed and continue to add stock, 1 cup at a time, stirring until stock is absorbed after each addition, and adding pancetta and roasted vegetable with the last cup of stock.

Step 4: Stir in parmesan and season with salt and pepper and cover and let stand for 5 minutes.

Step 5: Meanwhile heat remaining oil in a small frying pan and fry the sage leaves for 30 to 45 seconds or until crisp and then drain on absorbent kitchen paper.

Step 6: Serve risotto topped with crisp sage leaves.