Baked Chicken & Pesto Risotto

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and onion and cook until just browned, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice, grated zucchini and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then remove from the heat.

Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes.

Place the peeled & chopped pumpkin on an oven tray lined with baking paper with a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the pumpkin is roasting, cut the lemon into wedges.

Remove the risotto from the oven and stir through the baby spinach leaves, butter and grated Parmesan cheese. Gently stir in the roasted pumpkin and basil pesto. Add a splash of water if the risotto looks dry. Season to taste with pepper.