Roasted pumpkin and pea risotto

Instructions

1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin pieces on prepared tray. Drizzle with half the oil. Bake for 20 minutes or until pumpkin is just tender. Cover to keep warm. Set aside.

2 Meanwhile, add vegetable stock and 2 cups cold water to a large saucepan set over a high heat. Cover pan and bring to the boil. Reduce heat to low. Keep stock water at a simmer.

3 Heat remaining oil in a separate large saucepan set over a medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute or until well coated and slightly toasted.

4 Add 1/3 cup hot stock water to rice mixture. Stir until rice absorbs stock. Repeat process for about 20 minutes or until rice is tender and creamy, reserving remaining 1/3 cup of stock water.

5 Add peas, parmesan and remaining 1/3 cup stock water to rice mixture. Cook, stirring, for 3 minutes or until vegetables are just tender. Remove risotto from heat. Shred half the mint and stir into risotto with two-thirds of the cooked pumpkin.

6 Top risotto with remaining pumpkin and mint. Season with freshly ground black pepper and serve.