Ham, pumpkin and pea risotto

Instructions

1 Place the pumpkin in a microwave-safe dish and cook on high (100%) for 4 minutes, until soft.

2 Meanwhile, place the olive oil in a medium saucepan over medium heat. Add the garlic and onion and cook for 2-3 minutes, until soft. Add the ham strips and cook for 2 minutes. Stir in the rice and cook for 1 minute. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente). Add the peas, pumpkin, lemon juice and parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.

3 Serve with a big green salad on the side.