PUMPKIN AND FETA RISOTTO 500 g sweet pumpkin, peeled and chopped Oil Sea salt and pepper Feta risotto 5 1/2 cups chicken or vegetable stock 1 tablespoon oil 2 cups arborio rice 1/4 cup chopped chives 1/4 cup grated parmesan cheese Cracked black pepper 150 g marinated feta in oil Preheat the oven to 425°F. Place the pumpkin on a baking tray and toss with oil, salt and pepper. Bake for 20 minutes or until soft.

To cook the risotto, place stock in a saucepan over medium heat and allow to simmer. Place oil in a separate saucepan over medium heat. Add the rice and cook for 1 minute or until rice is translucent. Add the stock, 1 cup at a time, and stir until stock has been absorbed. Continue adding until all the stock has been used, and rice is creamy.

To serve, stir the chives, parmesan, pepper and pumpkin through risotto. Top with feta and its oil and serve.

Serves 4.

[New Food Fast, Donna Hay]