Pumpkin Risotto - Recipe 

 2 cups diced butternut pumpkin
 Spray oil
 2 teaspoons oil
 2 teaspoons butter
 1 onion, peeled and chopped
 2 cloves garlic, peeled and crushed
 1 tablespoon Leggo’s Tomato Paste
 1½ cups Arborio rice
 4 cups boiling chicken stock
 300g skinless chicken thigh fillets, thinly sliced
 1 cup baby spinach
 1 tablespoon grated parmesan cheese
 Cracked black pepper for serving

METHOD
1. Place diced pumpkin onto an oven tray and lightly spray with oil.
2. Cook in a preheated oven of 200°C for 15mins.
3. Meanwhile, heat oil and butter in a large saucepan and cook chopped onion and garlic for 2-3mins.
4. Add Leggo’s Tomato Paste and rice and cook for a further minute, stirring continually.
5. Add boiling chicken stock one cup at a time, until absorbed, stirring continually.
6. Add chicken with last cup of stock and allow to cook through.
7. Stir in roasted pumpkin, baby spinach and parmesan cheese.
8. Serve with cracked pepper.
Tasty Tip: Add fresh baby spinach leaves and shaved parmesan cheese as garnish when entertaining.

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