Another amazing pumpkin recipe for you this October, curtosy of the amazing Honestly Healthy book. This isn't exactly as written in her book, I have changed a few steps and ingredients but it was so delicious. Here goes :-)...(serves 4)The Flavour Bits:1) The pumpkin puree:300g pumpkin, peeled and chopped1 sprig rosemary1 tbsp sunflower oil2) The caramelised onions:4 tsp sunflower oil2 small red onions chopped4 tsp tamari1 tsp balsamic vinegarThe risotto:1.5 litres of hot water1 heaped tsp bouillon1 star anise4 tsp sunflower oil100g onion1 garlic clove1 tsp mixed herbs150g brown risotto rice (I used white as they didn't have brown)80ml fresh orange juiceThe pumpkin puree (appx 360ml)15g parsley to servea squeeze of lemon to serve1) Preheat the oven to 180C and roast the pumpkin with the rosemary and sunflower oil for 30 mins2) Heat the sunflower oil and gently sauté the onions and garlic. Once soft, add the rice and the mixed herbs and stir3)  Next make your stock with the hot water and bouillon and then slowly add it bit by bit to the rice mixture4) Meanwhile, start making the caramelised onions. Add the onions to a frying pan with some more sunflower oil. Once the onions are translucent add the balsamic vinegar and tamari5) Once all the liquid has been absorbed from the rice add the orange juice and pumpkin puree6) Serve and garnish with caramelised onions, chopped parsley and a lemon wedge