Serves = 4
- 1 tbsn extra virgin olive oil
- 1 brown onion, remove ends and papery skin and finely chop
- 300g (3 cups) butternut pumpkin, peeled and seeds removed, cut into 2 cm pieces
- 1 cup arborio rice
- 3 cups liquid vegetable stock (salt reduced)
- 1 bunch asparagus, ends trimmed and cut into thirds
- 1 cup frozen peas and corn
- 1/3 cup shredded parmesan cheese