Ingredients
• 1 tablespoon olive oil
• 400g butternut pumpkin, cut into 1cm pieces
• 1 medium brown onion, finely chopped
• 2 cups arborio rice
• 4 1/2 cups chicken stock
• 1 cup frozen peas
• 1/2 cup finely grated parmesan cheese
Method
1. Heat oil in large saucepan over medium heat. Cook pumpkin, stirring, for 5 minutes or until golden and tender. Transfer to a plate. Cover to keep warm.
2. Add onion to pan. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Stir to coat. Add half the stock. Bring to the boil. Cook, stirring occasionally, for 7 minutes or until stock has absorbed. Add remaining stock and 1 cup cold water. Cook, stirring occasionally, for 8 to 10 minutes or until liquid has absorbed.
3. Stir in pumpkin and peas. Cook for 5 minutes or until peas are heated through. Stir in cheese. Serve.
