Oven-baked pumpkin and sage risotto

1 Preheat oven to 200°C. Heat stock in a saucepan until just below boiling. Reduce heat and keep hot.

2 Choose an ovenproof pan with a lid. Heat oil over medium heat. Add spring onions and garlic and cook for 1 minute, without browning. Add rice and cook, stirring, for 1 minute. Pour in the wine and stir until absorbed. Pour over stock and tomatoes and add pumpkin and half the sage, stirring to combine.

3 Place risotto in the oven, covered, for 20-30 minutes, or until rice is tender and liquid has absorbed. Remove from the oven and set aside to rest for 5 minutes.

4 Steam Brussels sprouts in microwave or a steamer for 2 minutes. Heat second measure of olive oil in a heavy-based pan over a high heat and cook garlic for 1 minute. Add Brussels sprouts and stir-fry for a few minutes until tender and starting to caramelise. Set aside.

5 Stir parmesan and sage through risotto, reserving a little to garnish. Finish with black pepper and sage leaves, if desired. Serve with garlicky Brussels sprouts.