Chicken, Pumpkin and Spinach Risotto

Ingredients

250g diced chicken breast or thigh
1 diced onion
2kg diced pumpkin, steamed
Big handful of baby spinach leaves
1 ½ cups Arborio rice
1 litre chicken stock – try a salt reduced version
Pepper
Garlic to taste
Parmesan cheese
1 tablespoon olive oil

Directions

Steam or roast the pumpkin pieces until tender. Set aside. While the pumpkin is cooking, fry or BBQ chicken pieces until cooked, set aside.

Place stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.

Heat oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes. Add rice and stir to coat with oil.

Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, parmesan, chicken and roasted pumpkin. Serve with parmesan and pepper.