Ingredients
500g diced chicken thigh or breast
Half a pumpkin diced
200g mushrooms sliced
½ cup frozen peas
Small bag fresh spinach
2 cups risotto rice
1 brown onion
1-2 cloves of garlic
Chicken stock – approximately 1 litre
Method:
Roast diced pumpkin in oven until soft
Heat oil in pan and sweat off onion and garlic until soft and colourless
Add chicken and brown them remove all chicken (cover to keep warm)
Add risotto rice and stir until all is coated in oil
Have chicken stock simmering in a saucepan and add a couple of ladles
to risotto
Keep stirring occasionally while adding ladles of stock
Add more stock only when the risotto had soaked up each ladle full
This process should take about 20 minutes
Add mushrooms, chicken, pumpkin, spinach and peas
Cook stirring for 5 minutes until everything is cooked through
Serve with parmesan cheese