Preheat oven to 200°C.

Prep:

• Organise and prepare all ingredients as listed in the ingredient list.

Roast Pumpkin:

• Place diced pumpkin on a lined baking tray. Drizzle with olive oil, season with salt and pepper. Roast for about 20 minutes until just tender.

Prepare Stock:

• In a saucepan, bring the vegetable stock to a boil with bruised sage leaves to infuse flavour. Cook snow peas in the boiling stock for 2 minutes until crisp-tender, then remove them with a slotted spoon and set aside. Reduce heat to low and let the stock simmer until needed.

Cook Risotto:

• Melt butter in a saucepan over low heat. Sauté diced onion until softened. Add crushed garlic, half of the lemon zest, and the chopped sage. Stir to coat.
• Add Arborio rice to the onion mixture and cook, uncovered, for 1-2 minutes, stirring to coat the grains until slightly translucent.
• Pour in the white wine to deglaze the pan. Cook and stir until reduced by half.
• Begin adding the simmering stock, one ladleful at a time, allowing each to be absorbed before adding the next. Stir constantly with a wooden spoon. Be careful not to add the bruised sage leaves to the risotto.
• Continue this process for about 20 minutes or until the stock is absorbed, and the rice is cooked but firm to the bite. Season to taste. Discard the sage leaves.

Finish and Serve:

• Stir in the roasted pumpkin, snow peas, and half of the grated Parmesan cheese.
• Serve the risotto topped with the remaining lemon zest, grated Parmesan cheese, and fresh rocket.