Roast Pumpkin and Feta Risotto

INGREDIENTS

• 3 1/4 cups peeled, cubed pumpkin
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon chopped fresh garlic
• 1 onion, diced
• 1 cup baby spinach leaves
• 6 ounces feta cheese, cubed
• salt and pepper
• 2 cups Arborio rice