Pre-heat the oven to Gas Mark 5 or electric equivalent (Circotherm 160C)

Drizzle olive oil onto a baking tray, add the pumpkin pieces, drizzle on a little more olive oil and sprinkle over the oregano. Cook in the oven for 40-45 minutes, until the pumpkin is softened. Then remove from oven.

Meanwhile and starting about 15 minutes after step 2, in a large pan, bring the remaining oil and 30 g butter to a medium-high heat. Fry the onions for 2 minutes, stirring only to avoid sticking.

Add the garlic, mushrooms and sage, occasionally gently stirring, and cook for a further 3 minutes or until the onions are softened but not burnt.

Stir in the cumin, then add the rice, stirring gently but thoroughly. Add the wine gradually, stirring until it’s absorbed. Then progressively add the stock, a little at a time and stirring gently but continuously until all the liquid is absorbed. This might well take 20 minutes.

Season to taste and add the remainder of the butter, then stir in the cheese followed by the pumpkin. Stir gently. If, but only if, the mixture is looking dry, add a little more stock.

Serve onto warmed plates or pasta dishes and drizzle a little truffle oil onto each dish.