Ingredients

• 1/2 (about 800g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
• 2 tablespoons olive oil
• 1 leek, pale section only, washed, dried, thinly sliced
• 2 garlic cloves, crushed
• 3 (about 500g) single chicken breast fillets, coarsely chopped
• 330g (1 1/2 cups) arborio rice
• 1L (4 cups) Massel chicken style liquid stock
• 1/2 cup finely shredded fresh basil
• 1 tablespoon finely grated lemon rind
• 70g (1 cup) shredded parmesan
• Finely shredded fresh basil, extra, to serve
• Salt, to season

Method

• Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Arrange the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, on the top shelf, for 10 minutes or until tender.
• Step 2 Meanwhile, heat half the remaining oil in a flameproof ovenproof dish over medium heat. Add the leek and garlic, and cook, stirring, for 5 minutes or until soft. Add the chicken and cook, stirring, for 5 minutes or until browned slightly. Add the rice and stir to combine. Add the stock and bring to the boil.

• Step 3 Cover the dish and place in oven with the pumpkin and bake for a further 30 minutes or until the rice is tender. Remove the risotto and pumpkin from the oven. Add the pumpkin to the risotto with basil, lemon rind and 60g (3/4 cup) of the parmesan, and stir to combine. Divide among serving plates and sprinkle with the remaining parmesan and extra basil. Serve immediately.