• 1/2 cups vegetable stock
•  Olive oil
• 1 medium zucchini, roughly chopped
• 1/2 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 cups arborio rice
• lemon juice to taste
• 1/4 cup finely grated parmesan cheese
•         250g pumpkin cut into cubes 
•         1/4 cup sun dried tomatoes

Method:

• Preheat oven to 180˚c.  Cover a baking tray with baking paper and place pumpkin on top. Drizzle some olive oil over the top with some salt and pepper and rub in. Place in oven till soft inside. Turn cubes occasionally so to cook evenly. 

•  Place stock and 1 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low.   Simmer until needed.

• Meanwhile, heat half the oil in a large, heavy-based saucepan over medium-high heat. Add zucchini. Cook, stirring, for 2 to 3 minutes or until lightly browned. Transfer to a bowl. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add rice. Cook, stirring, for 1 minute. 

• Reduce heat to low. Add 1 ladle of stock mixture to rice. Cook, stirring with a wooden spoon, until liquid has absorbed. Repeat with remaining stock, 1 ladle at a time. (If rice is still crunchy, add some boiling water from the cettle.) Add vegetable mixture to rice. Cook for 3 to 4 minutes or until rice is tender. Remove from heat. Stir in cheese and serve. Garnish with a small hand full of parmesan. 

Bon Appetite!

Reference:

https://www.taste.com.au/recipes/21650/italian+vegetable+risotto