Ingredients

• 500g peeled pumpkin, diced
• 1 tablespoon oil
• 5 cups vegetable stock
• 1/2 cup white wine
• 1 brown onion, finely diced
• 1 1/4 cups arborio rice
• 1 1/2 cups frozen peas
• 1 1/2 cups mushrooms, quartered (if button)
• 1/2 cup sour cream
• 1/2 bag baby spinach leaves

To serve

• Grated parmesan (normal cheese is fine substitute)
• 2 tablespoons chopped parsley

Method

1. Preheat oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin with a oil on prepared tray. Season with salt and pepper and roast for 15-20 minutes or until tender and just starting to caramelise.
3. While pumpkin is cooking, prepare the rest of the meal. Warm stock in a medium pot and bring to a simmer. Remove from heat, cover and keep warm.
4. Heat a drizzle of olive oil in a large pan (with plenty of depth to it) and cook onion for about 4 minutes, until softened. Add rice, stir and cook for 1 minute, until rice starts to look translucent. Add mushrooms and cook for a further 2-3 minutes.
5. Turn temperature right down to low.
6. Add wine and wait for it to be absorbed.
7. Add one cup of warm stock and stir regularly. Don’t add next cup of stock until all liquid from the first cup has been absorbed (takes about 3-5 minutes), stirring often. Repeat until all stock has been added, this process will take about 20-30 minutes or until rice is tender. The texture should be the consistency of porridge. If it is too dry add ½ cup water and if it is too wet, cook it a little longer. Fold through peas and sour cream until combined, then gently fold through cooked pumpkin and spinach. Season to taste with salt and pepper.
8. Serve with grated parmesan and parsley.