Pumpkin & Chicken Risotto

Ingredients

½ Pumpkin
4 chicken thighs
4 shallots, finely diced
1 clove garlic
Olive oil
2Tbsp Nuttelex
4 cups Arborio rice
2 cups white wine
8 cups vegetable stock, simmering
Sheep pecorino or aged goat cheese or roasted pine nuts
1 cup chopped parsley

Method
Before you get started on the risotto cut pumpkin up into approx 1.5cm cubes, coat with oil and roast in oven on 180˚C. Roast for approximately 30 minutes. Turn once; remove from oven when browned and almost “caramelised”.  Make stock by adding 8 tablespoons stock powder to 8 cups simmering water on the stove. Keep on a low heat.  Add splash of olive oil to the saucepan and fry chicken in batches until browned and then remove.  Turn down the heat. Add another splash of olive oil to saucepan as well as Nuttelex. Then add shallots and garlic and sauté for a few minutes. When onions have softened add the risotto and coat with the oil, butter and onions in the pan for a minute or so.  Add just enough wine to cover the rice and let simmer down. Then add just enough stock to cover and let simmer down.  Return chicken to the saucepan.  Keep adding just enough stock to cover and simmering down until the rice is nearly ready. Then stir in  pumpkin and parsley and turn off heat. Leave for 10 minutes before serving.  Top with roasted pine nuts or real sheep Pecorino. Enjoy!