Name: Pumpkin, pea & fetta risotto
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram pumpkin, chopped coarsely; 1 tablespoon olive oil; 2 cup (500ml) chicken stock; 2 cup (500ml) water; 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 1 1/2 cup (300g) arborio rice; 250 gram grape tomatoes; 1 cup (120g) frozen peas; 1/3 cup (25g) finely grated parmesan; 100 gram soft fetta, crumbled; 1 tablespoon coarsely chopped fresh marjoram

Ingredients

500 gram pumpkin, chopped coarsely

1 tablespoon olive oil

2 cup (500ml) chicken stock

2 cup (500ml) water

1 brown onion (150g), chopped finely

2 clove garlic, crushed

1 1/2 cup (300g) arborio rice

250 gram grape tomatoes

1 cup (120g) frozen peas

1/3 cup (25g) finely grated parmesan

100 gram soft fetta, crumbled

1 tablespoon coarsely chopped fresh marjoram

Method

1.Preheat oven to 220°C/425°F.

2.Combine pumpkin and half the oil in a medium shallow flameproof casserole dish. Roast, uncovered, for 20 minutes or until tender. Remove pumpkin from dish.

3.Reduce oven to 180°C/350°F.

4.Bring stock and the water to the boil in a medium saucepan. Reduce heat; simmer, covered.

5.Meanwhile, heat remaining oil in same dish over medium heat; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in onion mixture. Stir in simmering stock mixture; cover dish with foil.

6.Return to oven; bake 25 minutes, stirring halfway through cooking time. Remove risotto from oven; stir in tomatoes and peas. Bake, uncovered, a further 10 minutes or until rice is tender.

7.Stir in pumpkin and parmesan; season to taste. Sprinkle with fetta and marjoram.

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Ingredients

Method

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