• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut courgette into bite-sized chunks. • Place onion, courgette and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Spread out evenly and roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • In a large frying pan, heat 1/2 the plant-based butter and a drizzle of olive oil over medium-high heat. Cook garlic & herb seasoning, arborio rice and 1/2 the garlic, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove from heat

• Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden brown, 3 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and set aside.

• Remove the baking dish from the oven and stir through plant-based basil pesto and the remaining butter. Gently stir through baby spinach leaves and roasted veggies. TIP: Stir through a splash of water to loosen the risotto if needed.

• Divide pumpkin and basil pesto risotto between plates. Top with pine nut pangrattato and tear over parsley to serve. Enjoy!