Preheat the oven to 200 degrees Celsius / 390 Fahrenheit top and bottom heat.

Toss the pumpkin cubes with a little olive oil and salt and pepper to taste. Spread on a baking sheet and roast for about 20 minutes, until the pumpkin is cooked through (when you can easily pierce it with a fork).

Mash half of the roasted pumpkin with a fork and add the ground cloves.

Heat an ovenproof frying pan over a medium heat and add the onion and garlic. Sauté for 2 minutes.

Add the risotto rice to the pan and cook for 3 minutes until translucent.

Add the pumpkin puree and stir well.

Add the vegetable stock, thyme and pumpkin cubes to the pan.

Cover the pan and place in the oven for 35-40 minutes.

Remove the pan from the oven, stir in the Parmesan cheese and season with additional salt and pepper.

Optionally, fry the sage leaves in a little oil until crispy and serve with the pumpkin risotto. Enjoy!