Pumpkin, hazelnut and pine nut risotto

Ingredients

• 1/2 butternut pumpkin, peeled and grated
• 1 1/4 L reduced-salt vegetable stock
• 6 sprigs thyme
• 20g butter
• pinch of nutmeg (optional)
• 3 tbsp olive oil
• 12 sage leaves
• pinch of salt
• 1 brown onion, finely diced
• 6 garlic cloves, thinly sliced
• 1 cup arborio rice
• 1/3 cup white wine
• 60g pecorino cheese, finely grated
• 1/4 cup roasted hazelnuts, roughly chopped
• 1/4 cup roasted pine nuts