1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the pumpkin on a baking tray lined with baking paper, leaving space for the walnuts, mist with cooking spray and season. Roast in the oven for 20 minutes, adding the walnuts for the last 7.

2

Meanwhile, place a medium saucepan on a medium-high heat and mist with cooking spray. Add the onion and garlic and fry for 5 minutes, then add the rice. Sweat for 1 minute before adding a ladleful of stock. Cook, stirring, until the stock has been absorbed. Once absorbed, add another ladleful of stock. Continue to cook the rice in this way for around 15 minutes, until it’s tender and all the stock has been absorbed. Set the rice mixture aside.

3

Remove the pumpkin and walnuts from the oven. In a bowl, mash 1⁄2 the roasted pumpkin until smooth. Add the pumpkin purée to the rice mixture and stir until combined. Then add the pumpkin chunks and stir through. Finally, add the low-fat spread and stir in. Season the dish to taste.

4

Divide the risotto between 4 plates and crumble the blue cheese and walnuts over the top. Garnish with the parsley just before serving.