Method

Spread the pumpkin evenly in one layer on a large baking dish. Drizzle with a little oil and season well with salt and pepper. Roast for 15 minutes in a preheated 220 o oven, then remove and drizzle with ½ tablespoon of honey. Toss well and return to oven for a further 15 minutes or until cooked and golden.

Place stock in a saucepan and keep at a simmer over low heat.

In a large heavy-based pan over low flame, heat remaining oil, add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until the rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in the mascarpone.

Serve with a dollop of mascarpone, a drizzle of honey and extra parsley