Roasted Pumpkin Risotto

Ingredients

• 150g Ivy’s Reserve Somerset Red, grated
• 50g Ivy’s Reserve Farmhouse Salted Butter
• 500g Small Pumpkin or Butternut Squash, peeled, de-seeded and diced
• 400g Arborio Risotto Rice
• 1.5 litre Vegetable Stock
• 1 Red Onion, peeled and finelychopped
• 2 Garlic Cloves, peeled and finely chopped
• 300g Purple Sprouting Broccoli, to serve
• 3 tbsp Olive Oil
• Sea salt and Ground Black Pepper