Chicken and Pumpkin Risotto

Steps

1. Cook chicken and pumpkin Preheat oven to 220°C. Pat chicken dry and toss with chicken spices, pumpkin and a drizzle of oil on a lined tray. Season well and roast for about 25 minutes, until cooked through. Rest.
2. Make stock and prep leek Combine risotto stock spices and boiling water measure in a heat-proof bowl and cover. Cut leek in half lengthways and thinly slice.
3. Make risotto Heat a drizzle of oil in a pot (with a lid) on medium-high heat. Add leek to pot with 1/2 tsp salt and cook for about 3 minutes, until softened. Add rice and garlic and cook for 1 minute, stirring constantly.
4. Add stock to rice and stir well. Reduce heat to low-medium, cover, and gently simmer for 18-20 minutes, stirring occasionally, until rice is tender and liquid has been absorbed. Add more water if risotto becomes too dry.
5. To finish Grate courgette and thinly slice cooked chicken. Add chicken and any resting juices along with pumpkin, courgette, a knob of butter and first measure of Parmesan cheese to cooked risotto and season to taste.
6. Serve risotto topped with Parmesan and walnuts.