Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into wedges. Cut the peeled pumpkin wedges into bite-sized chunks. Cut the courgette into thick half-moons. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 25-30 minutes.

While the veggies are roasting, finely chop the garlic. In a large frying pan, heat 1/2 the plant-based butter and a drizzle of olive oil over a medium-high heat. Cook the garlic, garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. Add the vegetable stock powder and water. Bring to the boil, then remove from the 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' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden, 3-4 minutes. Season and set aside.

Roughly chop the baby spinach leaves. When the risotto is done, remove from the oven and stir through the plant-based basil pesto, 1/2 the plant-based grated Parmesan and the remaining butter. Gently stir through the baby spinach and roasted veggies. Season to taste. TIP: Stir through a splash of water to loosen the risotto if needed.

Divide the pumpkin and basil pesto risotto between bowls. Top with the pine nut pangrattato and remaining Parmesan.