Wednesday

PUMPKIN & PEA RISOTTO

SERVES 4 PREP 20 MINS COOK 25 MINS PER SERVE 1944kj

500g pumpkin, seeded, peeled, cubed 1 onion, thickly sliced 3 cloves garlic, crushed 1 tbsp olive oil 30g butter 1 ½ cups arborio rice 4-5 cups vegetable stock, hot ½ cup frozen peas, thawed

1/ cup grated parmesan, 3 plus extra to serve 50g fetta, crumbled rocket leaves, to serve 1 Preheat oven to hot, 200°C. 2 On a lined baking tray, toss pumpkin, onion, oil and garlic together. Bake 20-25 mins until pumpkin is tender and lightly golden.

3 Meanwhile, melt butter in a saucepan on medium heat. Add rice and cook, stirring, 1-2 mins, until the grains become translucent.

4 Add 1 cup of stock to rice, stirring constantly until absorbed. Continue adding stock, 1 cup at a time, allowing it to absorb, until the rice is just tender and creamy (about 20 mins).

5 Stir pumpkin mixture, peas and parmesan through. Season to taste. Serve topped with fetta and rocket.