• 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


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.

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