Step 1

Preheat oven to 180C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 teaspoon of the oil. Toss to combine. Bake for 20 mins or until tender.

Step 2

Meanwhile, bring stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.

Step 3

Heat half the remaining oil in a large saucepan over high heat. Add the mushroom and cook, stirring, for 5 mins or until lightly browned and tender. Transfer to a bowl.

Step 4

Add the remaining oil to the pan. Add the onion and garlic. Cook, stirring, for 5 mins or until onion softens. Add the rice and cook, stirring, for 2 mins or until the grains of rice appear glassy. Add the wine and cook, stirring constantly, for 2-3 mins or until the wine has been absorbed. Add 1/2 cup (125ml) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed before adding more. Continue adding 1/2 - cupfuls of stock for 20 mins or until the rice is tender yet firm to the bite and risotto is creamy.

Step 5

Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.

Step 6

Combine the mascarpone and blue cheese in a small bowl. Divide the risotto among serving bowls. Spoon over the mascarpone mixture and sprinkle with remaining pine nuts and extra spinach.