A healthy and tasty vegetable risotto, great for a mid-week dinner.

Ingredients

650g pumpkin, cubed into 2cm pieces

2 Tbsp garlic extra virgin olive oil

1 onion, diced

1½ cups arborio rice

2½ cups vegetable stock

2 Tbsp sundried tomato pesto

1 cup rocket leaves, to serve

Method

Preheat oven to 220°C. Peel and dice the pumpkin into 2cm cubes. Place on a lined baking tray, toss with 1 Tbsp olive oil, and roast for 20 minutes or until just soft.

Heat 1 Tbsp olive oil in a large saucepan and cook the onion until soft. Add the rice and stir well.

Add 2 cups of vegetable stock to the pan. Simmer for about 15 minutes, stirring regularly.

Add the remaining ½ cup of stock and continue to cook for a further 10 minutes or until the rice is tender yet firm to the bite.

Stir in the sundried tomato pesto and gently mix in the roasted pumpkin pieces.

Serve risotto topped with rocket leaves and a drizzle of garlic oil.