Pumpkin and tomato risotto

Ingredients
1 butternut pumpkin
1 can diced tomatoes
2 cups rice
2 litres water
2 vegetable stock cubes
1 teaspoon onion powder
Salt and pepper

Method
1. Boil rice and pumpkin separately, pumpkin using the 2 litres water.

2. Once pumpkin is boiled and soft (after about 15 minutes), drain and mash it with diced tomatoes.

3. Add vegetable stock cubes to the water used to boil pumpkins (don't add extra water) and bring to boil.

4. Rice should be cooked by now, fluff them and add to the pumpkin and tomatoes mix.

5. Add the vegetable stock, mix well and put on low heat for another 5 minutes. Stir in onion powder and seasoning.

- Recipe contributed by Joshua

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