Roast pumpkin with lemon-hazelnut risotto Stuffing, leek and parmesan sauce, and roast parsnips and sweetcorn

Maybe it’s a personal thing that I shouldn’t talk about, but I find any dish involving roast pumpkin very attractive; this one, however, takes the cake. Hard to believe that something so proudly good-looking came about of necessity. In the restaurant, we do it when we build up a stock of undersized Hokaido pumpkins. It also tends to be a ‘leftover risotto’ dish, but presuming you don’t often have quantities of leftover risotto, I’ve given quantities for a small amount of risotto. In any cas