Recipe: Pumpkin & Chicken Risotto

INGREDIENTS
750g roasted pumpkin
2 chicken breasts cut into cubes
1 large onion finely chopped
handfull of mushrooms finely chopped
2 cups arborio rice

METHOD

• Heat 8 cups of  stock in seperate saucepan
• cook chicken in stock until cooked then remove and set asside
• cook mushrooms and onion for 5 min until tender 
• stir in rice and cook for 1-2 minutes
• then add stock 1 cup at a time until absorbed 
• repeat with stock
• when get to last cup of stock add chicken back into mix to warm then in last minute add in pumpkin to warn
• to finish add grated parmesean cheese on top

ALTERNATIVES

lamb, roast capsicum and chickpeas
sweet potato, chickpea, leek
beef, roast capsicum, and mushrooms
chicken, leek and mushrooms (change 1 cup of stock for 1 cup of white wine that will be drunk later with meal)

ENJOY !!!