Roasted Pumpkin & Feta Risotto

1 kg Jap pumpkin, peeled and cut into 2cm cubes

1 tbsp coriander seeds, crushed

1 tsp chili flakes

Salt and pepper

2 tbsp olive oil

1 tbsp butter

1 tbsp olive oil, extra

1 brown onion, finely diced

1 clove garlic, crushed

2 cups Arborio rice

¼ cup mirin

5 cups boiling vegetable stock

½ cup chopped parsley

200g Elgaar Farm Organic Feta cheese, crumbled

Preheat oven to 200C.

Combine pumpkin, coriander, chili, salt, pepper and olive oil. Place on oven tray and bake for 30 minutes or until tender.

Heat butter and extra oil in large saucepan over medium heat, add onions and garlic and cook until tender.

Add rice and stir for 2 minutes or until translucent.

Pour in mirin and stir until absorbed.

Add the stock 1 cup at a time, stirring until each cup has been absorbed. Continue until rice is al dente.

Stir in pumpkin, parsley and half the feta cheese.

To serve, spoon risotto into bowls and top with remaining feta.