To make the pumpkin puree

Cup of Yum
1. Pre-heat the oven to 200C (400F).
2. Remove the seeds and stringy bits from the middle of the pumpkin. Cut it into quarters then cut off the skin.
3. Cut the pumpkin into medium-sized cubes and add to a large baking tray with the 3 cloves of garlic (skins on).
4. Drizzle the pumpkin and garlic with olive oil then season with salt and pepper. Roast in the oven for 40-45 minutes until cooked through and slightly caramelised.
5. Add the cooked pumpkin to a blender and add the garlic squeezed from their skins. Add the mascarpone and 1 ladelful of stock (about ½ cup/120 ml). Blitz to a smooth puree, and set aside.

To make the risotto

1. Add about 1 tablespoon of olive oil to a large frying pan, once hot fry the sage leaves for a minute or two until crispy. Transfer to a plate lined with kitchen paper and set aside.
2. Add another drizzle of olive oil to the same pan on a medium heat and saute the onion until soft and translucent but not browned (turn down the heat if your onion starts to brown).
3. Add the rice and stir to coat in the oils and onion. Add the wine and reduce by half (simmer for 1-2 minutes) then add a ladleful of stock and stir until the rice absorbs the liquid. Continue adding the stock 1-2 ladlefuls at a time letting the rice absorb the liquid in between each addition.
4. Once you’ve used up all of the stock add the pumpkin puree and stir well into the risotto. Cook the risotto for a further 5 minutes then turn off the heat (you’re rice should be cooked at this point). Add the taleggio cheese and stir in until melted. Taste the risotto for seasoning and add salt and pepper as needed.
5. Serve in bowls topped with 1 slice of taleggio cheese and sage leaves.