Roast pumpkin risotto for $6.60

1. Preheat oven to hot, 200°C. Line a baking pan with baking paper.
   
   
2. In a bowl, toss pumpkin and half oil together. Season. Arrange in a single layer in pan. Bake 15-20 minutes, until just tender.
   
   
3. Heat remaining oil in a saucepan on medium. Saute onion and garlic 4-5 minutes, until the onion softens. Add rice and cook, stirring, 1-2 minutes, until the grains become translucent.
   
   
4. Add 1 cup chicken stock to the rice, stirring constantly until absorbed. Continue adding stock, 1 cup at a time, allowing it to absorb, until the rice is just tender and creamy (about 20 minutes).
   
   
5. Stir pumpkin, parmesan, butter and parsley through. Season to taste. Serve topped with extra chopped parsley and shaved parmesan.