Preheat the oven to 200c/180c fan oven and in a roasting tray spread out your cubed pumpkin. Drizzle with olive oil and season with salt and pepper, roast in the oven for 40-50 minutes until tender and starting to brown around the edges.

In a large saute pan add a splash of oil and on a medium heat cook the onion, garlic and mushrooms until softened. Add the rice to the pan and while stirring cook for another minute or two. Add the herbs and then, a ladle full at a time, start to add the stock. You want to do this slowly, pour in a ladle and then stir until the stock is all cooked in and then repeat. Keep doing this until all the stock is used up. Keep stirring as this releases the starches from the rice.

At this point stir in the roast pumpkin and continue to cook for 3-5 minutes until the rice is tender on the outside with a bit of a bite in the middle. Once the rice is cooked stir in the Parmesan and double cream then season to taste. Serve immediately and enjoy