Baked Chicken & Pumpkin Risotto

Serves 4

2 cups arborio rice
2 cups chicken stock
60g butter
700g pumpkin, peeled & diced
olive oil
3 chicken breast fillets
1/2 cup finely grated parmesan cheese
sea salt & cracked black pepper
2 tbsp chopped flat-leaf parsley

Preheat oven to 190°C.
Place rice, stock, butter & pumpkin in large ovenproof dish & cover tightly with lid or aluminium foil.
Bake for 30 minutes (it took me at least 45 in my gas, non-fan-forced oven) or until rice is soft.
While risotto is baking, add little oil to frying pan over medium heat & cook chicken for 4 minutes each side or until cooked through.
Allow to cool slightly, then chop.
Remove risotto from oven & stir chicken, parmesan, salt, pepper & parley through it continuously for 5 minutes, or until risotto is creamy.
Serve immediately.