Speedy Pumpkin Pine Nut Risotto

• 1 tbsp extra virgin olive oil
• 400 g butternut pumpkin, peeled and cubed
• 1 brown onion, finely chopped
• 3 cloves garlic, crushed
• 450 g brown rice packet, cooked
• 4 cup vegetable stock
• 1 cup peas, frozen
• 300 g baby spinach
• 100 g Danish feta
• .25 cup pine nuts, toasted