You need 1 Onion - diced, 1L Veg or Chicken Stock, 2 Cups Arborio Rice, Half a Butternut Pumpkin, Lge handful of Fresh Spinach leaves, 200g Fetta Cheese - diced, Parmesan Cheese is optional.
Put the oven on 200 degree's c. Dice the pumpkin into 1 cm cubes, toss in a little olive oil. Place in oven.
Saute the onion in a large saucepan, with a fair whack of olive oil until translucent. Add the rice and cook, stirring for 1-2 minutes. Pour in the stock and bring to boil, stirring occasionally. Turn down to simmer, cover pan - you can then either leave it on the stovetop and simmer until the stock is almost all absorbed or place it in the oven for approx 20 minutes, whichever you prefer. The main thing is to keep the odd check on it and just add a tad more stock if need-be. When ready, throw pumpkin, spinach, seasoning and fetta into the risotto and stir until cheese melts. Serve hot, sprinkled with parmesan.