Pea and Pumpkin Risotto with Sundried Tomato Pesto

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 15 minutes, until tender.
3. While pumpkin roasts, melt butter and a drizzle of oil in a large, pot (with a lid) on medium heat. Cook onion, garlic, thyme and salt for about 3 minutes, stirring occasionally, until onion is soft. Add rice, stir and continue cooking for a further 1 minute.
4. Add wine/first measure of stock and cook for 2-3 minutes, stirring often, until almost all wine has been absorbed. Stir remaining stock into pot with rice. Reduce heat to low-medium, cover and cook for about 15 minutes, stirring often, until rice is tender.
5. While risotto is cooking, finely shred lettuce. Just before serving, toss baby spinach leaves and iceberg lettuce in a medium bowl with a drizzle of olive oil and balsamic vinegar (if using). Season to taste.
6. Remove lid, add peas to pot and cook for 2-3 minutes, until bright green and tender and liquid is absorbed. Stir through sour cream and roasted pumpkin then season to taste with salt and pepper.
7. spoon pea and pumpkin risotto onto plates. Top with a dollop of sundried tomato pesto and sprinkle with Parmesan cheese. Serve balsamic spinach on the side.