Roasted Veggie Risotto with Garden Pesto

Steps

1. Heat stock and cook veggies Preheat oven to 220°C. Bring a small pot of salted water to the boil. Heat first measure of stock in a medium pot, until nearly simmering. Alternatively, heat in the microwave. Toss pumpkin on a lined oven tray with roast veggie spices and a drizzle of oil. Season and cook for 15 minutes. Cut asparagus into 3cm lengths and add to tray. Cook for a further 5 minutes, until tender.
2. Start risotto Finely dice onion. Melt butter in a large, heavy-based pot (with a lid) on medium heat. Cook onion, garlic and ½ tsp salt, stirring until soft, about 4 minutes. Add rice and continue cooking, for a further 1 minute. Stir in second measure of stock and cook until it is nearly all absorbed, about 2 minutes.
3. Cook risotto and peas Stir the first measure of warmed stock through rice, cover and reduce to low heat. Cook for 10-15 minutes, stirring occasionally, until rice is tender. There may be a little liquid left, as the rice cools it will absorb this. If grains are still too firm, continue to cook, adding ¼ cup water at a time, until tender. Cook peas in pot of boiling water for 1 minute. Drain.
4. Finish risotto When rice is cooked, stir through roasted veggies, peas, lemon zest and juice and Parmesan cheese. Season to taste.
5. Serve risotto in bowls, then crumble over feta cheese, dollop with garden pesto and sprinkle over almonds.