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600g butternut pumkin, cut in 2cm pieces
1 tbsp olive oil
1 leek, thinly sliced
2 garlic cloves, crushed
500g chicken breast
300g arborio rice
4-5 cups chicken stock
½ cup basil, finely shredded
1 tbsp lemon rind, finely grated
70g parmesan cheese, grated |
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Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Toss pumpkins in half the oil and arrange them on the tray. Bake for 15 minutes in oven. Heat the remaining oil in a pan over medium heat. Cook leek, stirring until soft. Add chicken and cook, stirring until browned slightly. Add the rice and stir to combine. Add the stock gradually and simmer for 30 minutes or until rice is soft. Add the pumpkin, basil, lemon rind and 50g parmesan, and stir to combine. Sprinkle with remaining parmesan
Serves 4
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