Ham, Pumpkin And Pea Risotto - cooking recipe

Ingredients

250 g pumpkin, peeled and cut into 2cm pieces
cooking spray
2 teaspoons olive oil
1 garlic clove, crushed
1 small red onion, chopped
1 cup arborio rice
1/2 cup white wine
4 cups low-fat chicken stock, kept on the stove at a simmer
75 g lean ham, cut into strips
1/2 cup frozen peas
2 tablespoons chopped fresh parsley
4 sage leaves, chopped
fresh ground black pepper
20 g parmesan cheese, finely grated

Preparation

Pre-heat oven to 180c.
Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok). Add the garlic and onion and cook for 2-3 minutes, until soft. Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente).
Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
Stir through the grated parmesan cheese and serve.