Preheat oven to 180 degrees Celsius fan-forced - if I am cooking more than one thing in the oven I always use the fan-forced function to keep the heat even.

First, prepare the squash to roast in the bottom of the oven while the risotto cooks. Toss the cubes with 1 tablespoon olive oil, season and spread in a single layer on a shallow tray. Set aside to roast at the same time as the risotto.

In a heavy-based casserole dish saute the onion in the remaining olive oil. It is important the onion doesn't brown, so keep the heat low. Once the onion is soft add the garlic and risotto rice and cook for several minutes until the rice grains are translucent. Add the white wine, turn up the heat and cook until the liquid has evaporated. Pour over the hot stock, bring to a boil, cover with a tight fitting lid and place in the middle of the oven. Slide the tray of squash into the shelf below. Set a timer for 15 minutes, then stir the rice well and flip the squash pieces. Return to the oven for a further 15 minutes.

When the time is up remove the risotto and squash from the oven. Add the parmesan and butter to the risotto and beat with a wooden spoon until thick and glossy. This step is important to release the starch that would otherwise happen using the stovetop stirring method. Fold through the roasted squash and serve immediately with extra grated parmesan and pumpkin seed pesto.