date:May 29, 2014
Ingredients
1 tablespoon olive oil
400g butternut pumpkin, cut into 1cm pieces
1 medium brown onion, finely chopped
2 cups arborio rice
4 1/2 cups chicken stock
1 cup frozen peas
1/2 cup finely grated parmesan cheese
Method
1. Heat oil in large saucepan over medium heat. Cook pumpkin, stirring, for 5 minutes or until golden and tender. Transfer to a plate. Cover to keep warm.
2. Add onion to pan. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Stir to coat. Add half