pumpkin, Asparagus & Eggplant Risotto

Ingredients

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
1/4 cup shaved Parmesan

Description

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