Roast pumpkin and black kale risotto with maple glazed pumpkin seeds

Preheat the oven to 180 degrees Celsius.

Remove the lemon oil from the fridge and allow it to come to room temperature.

Bring the water to a very gentle simmer in a small pot. Add cinnamon, bay and vegetable stock.

Peel and dice the pumpkin into rough golf ball-sized chunks. Toss in oil, salt, and pepper, then bake for 25 to 30 minutes, until soft and golden brown.

Dice the onion.

Once the pumpkin has roasted for 20 minutes, toss the unpeeled garlic in a little oil and add to the baking tray.

Remove the stalk end from the kale, then slice the remaining kale into 1 cm strips.

Once the pumpkin is cooked, place in a blender along with the peeled garlic (just squeeze the garlic out of the skin) and add the plant milk. Blend until smooth.

Sprinkle the pumpkin seeds on the baking tray and turn OFF the oven. This will help them crisp up without burning.

In a medium pan with a bit of oil, cook the onion for 3 to 4 minutes, until translucent.

Add the rice and cook for another 2 minutes, stirring regularly to toast the rice.

Deglaze with white wine, and cook until the wine is completely absorbed.

Once the wine is absorbed, add one-third of the stock, a pinch of salt and the sliced kale. Stir regularly, until absorbed.

Add another third of the stock and the pumpkin puree.

Continue to add the rest of the stock a little at a time, stirring regularly until the rice is tender.

Total cooking time for the rice should be between 12 to 15 minutes.

Fold in lemon oil, taste and add more salt as needed.

Sprinkle with pumpkin seeds before diving in.