Roasted Pumpkin, Butternut Squash and Carrot Risotto with Pesto

This is my own recipe and I think it's delicious.

Serves 4

To roast with a little oil for 20-30 minutes at gas mark 200:

1 medium pumpkin, cut into small squares with skins on - keep one quarter of the pumpkin for the puree (cut the skin off)
2 carrots, chopped
half a butternut squash, chopped into similar sized pieces

For the risotto:

1 onion, chopped
2 garlic cloves, finely chopped
300g risotto rice
2 tbsp white wine
pumpkin puree - pumpkin cooked in water and blended into puree
1 litre vegetable or chicken stock

Add a little oil to a large pan and then start frying the onions and garlic for a few minutes. Then place the rice in before adding the wine. Slowly start adding the stock and after about 10 minutes, put the pumpkin puree in with the rice. When the rice is cooked, add the roasted vegetables to warm them through and season with pepper. Serve with some pesto and basil leaves.