Pumpkin, portobello mushroom & Crozier Blue risotto

Method:

1. Preheat the oven to 200C.
2. Place the pumpkin and portobello mushrooms on separate lined baking trays. Drizzle a tablespoon of olive oil over each, season and toss to ensure the vegetables are fully coated in the oil. Place a couple of sprigs of thyme onto each tray and put in the oven, with the pumpkin above the mushrooms. Roast for 15 minutes, then check. The pumpkin should be soft but holding its shape and the portobello mushrooms should be soft and golden. Return to the oven for a further 10 minutes if they are not ready.
3. While the vegetables are cooking, begin the risotto. Heat the remaining tablespoon of oil in a pan over a medium/low heat. Add the onions and garlic and fry gently for about 10 minutes, or until softened but not coloured. Stir in the spelt, mixing well, and cook for a couple of minutes, stirring all the time. Increase to a medium heat and pour in the white wine, stirring continuously. 
4. Once most of the wine has been absorbed begin adding in the stock, a ladleful at a time. When each ladle has been absorbed add another one until the spelt is cooked through and all the vegetable stock has been added. Season and remove from the heat.
5. To serve: Mix the pumpkin and portobello mushrooms through the spelt mixture. Divide between two plates and sprinkle over the Crozier Blue and a little sage.