Pumpkin, Asparagus & Eggplant Risotto

• 600g pumpkin, peeled and cut into 2cm pieces
• olive oil spray
• 1 bunch asparagus, cut into 4cm lengths
• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 2 cups arborio rice
• 5-6 cups chicken or vegetable stock, heated
• 1/3 cup JL KRAFT Eggplant & Garlic Deli Spread
• 1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup shaved Parmesan

1. Place pumpkin on a baking tray and spray with oil.
2. Bake in a moderate oven 180C for 15 minutes.
3. Add asparagus, spray with oil and continue baking for a further 10 minutes or until tender.
4. Heat oil in a saucepan over medium heat and saute onion and garlic until softened.
5. Add rice and cook for 1 minute.
6. Stir in the stock, 1 cup at a time, ensuring stock is absorbed before each addition until the rice is tender.
7. Stir in roasted vegetables, Deli spread and lemon rind.
8. Serve garnished with Parmesan.

pumpkin, olive oil spray, lengths, olive oil, onion, garlic, arborio rice, chicken, garlic, lemon rind

Taken from www.kraftrecipes.com/recipes/pumpkin-asparagus-eggplant-risotto-106800.aspx (may not work)