Pumpkin, sage and feta risotto

Ingredients

• 800 g Pumpkin, peeled, seeded, cut into 2cm pieces
• 3 cup Water
• 1 tbsp Olive Oil
• 1 Brown Onion, finely chopped
• 2 clove Garlic Cloves, crushed
• 1 tbsp Fresh Sage, chopped
• 250 g Sunwhite Medium Grain Rice
• 75 g Baby Spinach Leaves
• 0.25 cup Toasted Pine Nuts, toasted
• 50 g Crumbled Feta
• Fried Sage Leaves, to serve

Method

1. Preheat oven to 200°C. Place pumpkin on a lined baking tray. Spray with olive oil. Season with pepper. Roast for 25 minutes or until tender.
2. Meanwhile, place water and stock powder in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Hold at a gentle simmer.
3. Heat the oil in a large heavy-based saucepan over medium heat. Stir in onion for 5 minutes or until soft. Stir in the garlic and chopped sage for 1 minute or until aromatic. Stir in rice for 1 minute, or until grains appear slightly glassy. Add stock, 125ml (1/2 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more stock. Continue for 20 minutes or until rice is tender yet firm to the bite and the risotto is creamy.
4. Add pumpkin. Cover and stand for 5 minutes. Stir in spinach, pine nuts and feta. Top with fried sage leaves.