Roasted Pumpkin and Feta Risotto

Instructions

• • Preheat to 190 C. Lay pumpkin on a on a baking tray, pour over 1 tablespoon of olive oil, season with salt and pepper and cook for 10 minutes. Turn the pumpkin pieces and add the sliced zucchini to the tray. Cook for a further 10 minutes, until cooked. Set aside.
  • Heat the remaining olive oil and butter in a wide saucepan, add the onion and garlic and cook until softened. Add the rice and stir to coat with the oil.
  • Add the hot chicken stock to the rice, a ladleful at a time, stirring continuously until all the liquid is absorbed before adding the next ladleful. Keep the risotto at a rapid simmer and continue to add the stock, until the rice is tender. Stir in the lemon zest and season with salt and pepper, to taste.
  • Fold through the feta cubes and the cooked vegetables. Serve, garnished with fried sage leaves, if desired.