Pumpkin risotto

Always a family favourite this risotto is quick and easy for a weekday dinner.

1 1/2 cups pumpkin, peeled and diced
1 tablespoon oil
5 cups chicken or vegetable stock (if using cubes, mix 3 cubes with 5 cups water)
1 brown onion, finely diced
1 1/4 cups arborio rice
1/2 cup light sour cream
1/4 cup edam cheese, grated

1. Preheat oven to 220 degrees.
2. Line an oven tray with baking paper, toss pumpkin with oil on tray.
3. Roast pumpkin for 15 minutes until soft.
4. Bring stock to a boil in a medium pot, remove from heat, cover to keep warm.
5. Heat a drizzle of oil in a pot, cook onion for 4 minutes until soft.
6. Add rice, stir for 1 minute.
7. Add 1 cup stock, stir regularly, add the next cup when the first cup has been absorbed by the rice.
8. Repeat until all stock has been added and rice is tender, this takes about 20 minutes.
9. Fold through sour cream until combined.
10. Fold through cooked pumpkin.
11. Serve with a sprinkle of cheese.

You can add extra vegetables to this dish, try peas, spinach, mushrooms or capsicum. Add at the same time as the pumpkin.