Ingredients

• 500g butternut pumpkin, peeled, cut into 3cm pieces
• 2 tablespoons olive oil
• 2 1/2 cups Massel salt reduced chicken style liquid stock
• 1 cup water
• 1/2 large red onion, finely chopped
• 1 1/2 garlic cloves, crushed
• 1 3/4 cups arborio rice
• 1/4 cup finely grated parmesan or vegetarian hard cheese
• 15g butter, cubed
• 2 tablespoons chopped continental parsley
• 2 tablespoons chopped fresh chives
• 100g feta, crumbled
• 2 tablespoons olive oil
• Crusty bread, to serve

Method

• Step 1 Preheat oven to 220C. Toss pumpkin with half the oil and spread over base of a greased roasting pan. Roast for 30 minutes or until tender.
• Step 2 Bring stock and water to the boil in a saucepan. Reduce heat to a simmer.
• Step 3 Heat remaining oil in a large saucepan over medium heat. Cook onion and garlic for 7 minutes or until softened. Add rice and cook, stirring, for 2 minutes.
• Step 4 Add stock, 1 ladleful at a time, and stir with a wooden spoon until absorbed. Continue adding stock until rice is tender, but still firm to the bite (this will take about 20 to 25 minutes).
• Step 5 Stir in parmesan, butter, parsley and chives. Gently stir in the pumpkin. Remove from heat and allow to cool.
• Step 6 Combine risotto and feta. Shape into 8 rice cakes.
• Step 7 Heat oil in a large non-stick frying pan over medium-high heat. Cook risotto cakes, in 2 batches, for 3 to 4 minutes on each side or until golden.
• Step 8 Serve with crusty bread and salad