Risotto with pumpkin

Short-grain rice is best but a medium grain is okay.

Ingredients

500 g	Pumpkin (Main)
100 g	Spinach, silverbeet or kale, coarse stems removed
3 Tbsp	Olive oil
2	Onions, finely sliced
2 cloves	Garlic, finely sliced
1 ½ cups	Arborio rice, or similar (Main)
4 cups	Vegetable stock, or chicken stock
½ cup	Dry white wine, or water
1 tsp	Salt and freshly ground black pepper

Directions

1. Peel and seed the pumpkin. Cut into 2cm cubes. Thinly slice the spinach/silver beet/kale leaves.
2. Heat the oil in a large non-stick frying pan. Sauté the onions until softened, then stir in the garlic. Add the rice and stir to coat in the oil.
3. Meanwhile, bring the stock to the boil. Gradually stir into the rice. Boil for 5 minutes. Add the pumpkin and wine or water. Simmer for about 10 minutes, stirring occasionally, until the rice is cooked and the pumpkin soft.
4. Stir in the spinach until it wilts. Great topped with pumpkin or sunflower seeds, a little crumbled feta or finely grated parmesan and thyme sprigs.