Instructions: Spread the hazelnuts on a baking sheet. With the grid shelf on the fourth set of runners toast the nuts in the roasting ovenfor 5 to 10 minutes until golden brown.

Allow to cool then chop finely.

Blend the butter with the chopped hazelnuts and parsley.

Season with pepper to taste.

Spoon on to a piece of nonstick baking parchment and roll into a sausage shape twisting the paper at both ends.

Chill in the refrigerator until required.

Cut the pumpkin in half scoop out the seeds and cut away the skin; there should be about 450g flesh.

Cut into large dice.

Melt the butter in a large saucepan on the simmering plate.

Add the onion and fry until soft but not brown.

Add the diced pumpkin and saute for 5 to 8 minutes until just beginning to soften.

Add the garlic and rice and stir until well mixed.

Add the hat stock a ladleful at a time ensuring each addition is absorbed before adding the next.

This will take about 25 minutes.

The risotto is ready when the rice is tender and creamy but still retains some bite; it may not be necessary to add all of the stock.

Stir in the orange zest and parmesan; adjust the seasoning.

Spoon the risotto onto warmed serving plates and top with slices of the hazelnut butter.

If the pumpkin is very firm you may need to increase the cooking time at sautee stage. Served with a simple salad this is an ideal quick supper. For convenience the hazelnut butter can be made ahead and kept in the refrigerator until required.

Serves 4

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