Mushroom and Roast Pumkin Risotto

This recipe is one close to my heart. Originally one of my Nanna's tried and tested favourites, over time I have adapted it to suit both my student budget (eliminating saffron) and vegetarian tendancies (removing chicken breast pieces and bacon). Even though I am now eating most meats and could afford a few strands of saffron if a recipe called for it I still cook my risotto the same way. With whole roasted garlic cloves and good quality parmesan it is hard to go wrong.  The process of cooking risotto for me has an almost therapeutic quality, it isn't one of those dishes that you can whack on and go and do something else. This is comfort food at its best.

1 diced brown onion
1 whole garlic head/bulb (a bit exuberant I know)
2 cups of arborio rice
A knob of butter
Olive oil
Half a Japanese pumpkin
A bag of button mushrooms- roughly 12
Baby spinach leaves
500ml Chicken Stock
A splash of white wine
1/2 cup parmesan cheese
Salt and Pepper to taste

Preheat oven to 200 degrees celcius. Cut up pumpkin into 2cm x 2cm cubes and roast with half of the unpeeled garlic cloves and a good glug of olive oil. Meanwhile, simmer chicken stock over low heat in a saucepan. In a separate saucepan, heat olive oil (enough to cover base) and knob of butter. Fry onion and the remaining garlic (peeled and minced/crushed) until transluscent. Now add the rice, stirring vigorously to coat the grains in the olive oil until glossy. Just before the rice takes on a golden brown colour (probably about 2-3 mins of stirring) it is time to add a splash of the white wine. The wine should absorb immediately and act by 'deglazing' the pan. It  is characteristic for a 'hissing' sound to omit when the wine is added. It is now time to kick the risotto into gear. Add a ladle of the chicken stock into the rice. Stir till the stock is absorbed then repeat the process. It is crucial to add only a ladle at a time, you do not want to drown the rice. Half way through the ladle-ing process add the mushrooms. Once the stock has run out, taste the rice. It should be soft and creamy with no firmness in the center of the grain. The texture of risotto should be thick, not runny and should stick to the spoon when you lift it out. Stir through the baby spinach leaves and parmesan and remove from the heat. The leaves should wilt quickly. Add the roasted pumpkin and whole unpeeled garlic cloves. Being careful not to over stir at this point as the pumpkin will lose its shape.  Season to your own taste, remembering that the stock has salt in it. Enjoy!