Pumpkin Risotto with Basil Pesto

Preparation: 10 minutes

Cooking: 35 minutes

Serves 4

2 tblspn olive oil

2 cloves garlic

1 onion

2 cups Arborio rice

1 cup pumpkin, peeled, cubed

5 cups chicken stock

1 cup sun-dried tomatoes, chopped

4 tblspn basil pesto

2 tblspn parmesan cheese

Heat oil in a non-stick frying pan or wok. Fry garlic and onion for 5 minutes. Add rice and pumpkin. Fry for 5 minutes. Add one cup of chicken stock. Stir frequently until absorbed. Repeat this procedure until all stock has been added. This will take approximately 25 minutes. Fold through sun-dried tomatoes, basil pesto and parmesan just before serving.