Silky Pumpkin Risotto

Preheat the oven to 180 degrees (gas mark 4). Carefully cut the pumpkin in half and remove the seeds, then cut into 2 cm pieces, peeling off the skin.

Place the pumpkin on a baking sheet, chop most of the marjoram leaves, then drizzle the pumpkin with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Bake for 1 hour or until soft and caramelized.

20 minutes before the pumpkin is ready, bring the broth to a boil over low heat. Peel and finely chop the onion and celery, then place them in a high-sided pan over medium heat with 1 tablespoon of olive oil. Cook for 10 minutes or until the vegetables are soft but not browned, stirring regularly, then add the rice to fry for 2 minutes.

Pour in the wine and stir until fully absorbed. Add a ladle of broth and wait for it to be fully absorbed before adding more. Stir constantly and add ladles of broth until the rice is cooked — this will take 16-18 minutes.

Take the pumpkin out of the oven and mash it with a fork - you can crush half of the pumpkin with a fork and leave half in pieces, then add it to the risotto about halfway through its cooking.

Meanwhile, chop the broccoli and cut all large florets in half for even cooking. Steam for 2 minutes, then drizzle with lemon juice and extra virgin olive oil, seasoning to taste.

When the risotto is ready, add more broth or boiling water to make it liquid, then finely grate the parmesan and mix it with butter into the risotto.

Cover the pan, turn off the heat and let it sit for 2 minutes. Stir, season to taste, then distribute onto plates.

Sprinkle with the remaining marjoram and serve topped with broccoli.