Roast pumpkin and pea risotto

Serves: 6
Prep: 10
Cook: 60
Great for a mid-week evening meal, a tasty dish the whole family will love.

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Ingredients

  • 400g pumpkin, chopped
  • 2 tbs olive oil
  • 1 onion, chopped finely
  • 1 garlic clove, crushed
  • 1 1/2 cups arborio rice
  • 3 cups vegetable stock, salt-reduced
  • 3 cups water
  • 1 cup frozen peas
  • 70g feta, crumbled
  • 1/3 cup parsley, chopped
  • 1/4 cup parmesan cheese, thinly sliced

Method

  1. Step 1

    Brush pumpkin with 1 tbs oil, and bake in hot oven, 200°C until cooked through.

  2. Step 2

    Heat remaining oil in large non-stick saucepan; add onions and garlic and saute until onion has softened. Add rice and stir through until the rice has a glossy covering.

  3. Step 3

    Mix vegetable stock and water together. Add 1 cup of liquid and stir through until absorbed. Continue to add liquid in 1 cup portions, stirring and waiting until it has absorbed before adding next cup.

  4. Step 4

    Add pumpkin, peas and feta and mix through. Top with parmesan cheese and parsley to serve.

Tips

  • Try adding a variety of other seasonal vegetables to create your own version of risotto.

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