Step 1
Preheat the oven to 180C fan-forced (200C conventional). Place the pumpkin and half the oil on a large baking tray lined with nonstick baking paper.
Step 2
Season the pumpkin with salt and pepper and roast for 20 minutes, or until tender and caramelised, adding the rosemary at the last minute. Remove from the oven and set aside, covered with foil to keep warm.
Step 3
Heat the remaining oil in a large saucepan over medium heat. Add the eschalot and garlic and cook, stirring, for 5 minutes or until the eschalot softens. Add the rice and stir for 1-2 minutes or until coated in oil.
Step 4
Add the wine and cook, stirring constantly, for 2-3 minutes or until the liquid has been absorbed.
Step 5
Add ½ cup of hot stock. Cook, stirring constantly, until the liquid has been completely absorbed. Repeat with the remaining stock, stirring constantly and allowing the rice to absorb the liquid before adding more, until the rice is al dente.
Step 6
Stir in the goat’s curd. Season with salt and pepper, and serve topped with pumpkin, rosemary and pecorino.
