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1
Preheat the oven to 180C.
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2
Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
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3
Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
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4
Bake for 15 minutes, or until the pumpkin is tender.
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5
Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
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6
Remove and set aside.
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7
Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
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8
Add the onion and cook until soft.
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9
Add the rice and stir to coat well.
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10
Add the wine and stir until absorbed.
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11
Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
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12
Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
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13
This should take 20-25 minutes.
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14
Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
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15
Squeeze the roasted garlic out of its skin and stir through.
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16
Remove from heat and leave to sit for a couple of minutes before serving.
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17
Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).
