Pumpkin, Pea and Spinach Risotto with Sundried Tomato Pesto

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 13, 2015.

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Ingredients

500g peeled pumpkin, diced 1.5cm
1 tablespoon oil
5 cups chicken or vegetable stock (if using cubes, only use 3 cubes mixed with 5 cups water)
1 brown onion, finely diced
1 1/4 cups arborio rice
1/2 bag frozen peas, defrosted
1/2 cup sour cream
1/2 bag baby spinach leaves, roughly chopped

oven to 220°C. Line an oven tray with baking paper.
Toss pumpkin with a oil on prepared tray. Season with salt and pepper and roast for 12–15 minutes or until tender and just starting to caramelise.
While pumpkin is cooking, prepare the rest of the meal. Warm stock; either use stock cubes/powder and dissolve in boiling water in a medium, heat-proof bowl or place stock in a medium pot and bring to a simmer. Remove from heat, cover and keep warm.
Heat a drizzle of olive oil in a large, heavy-based pot on medium heat and cook onion for about 4 minutes, until softened but not coloured. Add rice, stir and cook for 1 minute, until rice starts to look translucent.
Add one cup of warm stock and stir regularly. Don’t add next cup of stock until all liquid from the first cup has been absorbed (takes about 3 minutes), stirring often. Repeat until all stock has been added, this process will take about 20 minutes or until rice is tender. The texture should be the consistency of porridge. If it is too dry add ½ cup water and if it is too wet, cook it a little longer. Fold through peas and sour cream until combined, then gently fold through cooked pumpkin and spinach. Season to taste with salt and pepper.
While risotto is cooking, cut cucumber in half lengthways, then thinly slice; thinly slice tomatoes.
Divide risotto between bowls and top with a dollop of sundried tomato pesto (if using). Sprinkle over parsley and serve sliced cucumber and tomato on the side.