Chicken Pea and Pumpkin Risotto

Ingredients (serves 4)

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 295g (1 1/3 cups) arborio rice
• 2 chicken stock cubes, crumbled (see note)
• 1L (4 cups) boiling water
• 600g pumpkin, peeled, deseeded, cut into 1cm pieces
• 110g (2/3 cup) frozen peas
• 20g (1/4 cup) shredded parmesan
• 2 chicken thigh fillets, cut into 2cm pieces
• Shaved parmesan, to serve

Method

1. Heat 3 teaspoons of the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 1 minute.
2. Stir the stock cube and water in a large jug until stock cube dissolves. Add stock and pumpkin to the pan. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 20 minutes or until the stock is absorbed and pumpkin is tender.
3. Add the peas and cook, stirring occasionally, for 5 minutes or until the peas are heated through and the rice is tender. Stir in the parmesan.
4. Meanwhile, heat the remaining oil in a non-stick frying pan. Cook the chicken, stirring occasionally, for 5 minutes or until golden and cooked through. Stir the chicken into the risotto.
5. Divide the risotto among serving bowls and top with shaved parmesan.

Notes

• 
  Cook's tip: Make sure you dissolve the stock cubes in boiling water. Cold stock lowers the heat of the rice, which can make the risotto gluey.