2.Bring soup and stock to the boil in a medium saucepan. Reduce heat; simmer, covered.
3.Meanwhile, heat oil in a medium frying pan over medium heat; cook onion, garlic and sage, stirring occasionally, for 5 minutes or until onion softens. Add rice; stir to coat in onion mixture. Stir in soup mixture and half the parmesan; season to taste.
4.Spoon risotto mixture into a 2.5-litre (10-cup) shallow ovenproof dish. Top with pumpkin wedges, pushing wedges in slightly; place camembert in the centre. Cover dish with foil.
5.Bake risotto for 15 minutes, stirring gently halfway through cooking time without disturbing the camembert. Bake for a further 25 minutes or until rice and pumpkin are tender.
6.Meanwhile, heat extra oil in a small frying pan over medium heat; cook extra sage leaves for 1 minute or until crisp. Drain on paper towel.
7.Combine watercress and juice in a medium bowl; season to taste.
8.Serve risotto topped with hazelnuts, crisp sage leaves and remaining parmesan; accompany with the watercress mixture.
You can use brie instead of camembert, if you like.