Pumpkin, Pea and Spinach Risotto with Sundried Tomato Pesto

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin with half the oil on prepared tray. Season with salt and pepper and roast for 12–15 minutes or until tender and just starting to caramelise.
3. While pumpkin is cooking, prepare the rest of the meal. Warm stock; either use stock cubes/powder and dissolve in boiling water in a heat-proof bowl or place stock in a pot and bring to a simmer. Remove from heat, cover and keep warm.
4. Heat remaining oil in a heavy-based pot on medium heat. Cook onion for about 4’ minutes, until softened but not coloured. Add rice, stir and cook for 1 minute, until rice is starts to look translucent.
5. 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 ˆ3 minutes), stirring often. Repeat until all stock has been added, this process will take about 20 minutes or until rice is tender.
6. 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 and thinly slice tomatoes.
7. 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.