Ingredients:

• 400g pumpkin, peeled and diced into 2cm cubes (approx)
• 4 cups Gravox real chicken stock
• 25g butter
• 1 cup chopped leeks
• 1 clove garlic, minced
• 1 cup arborio rice
• ½ cup white wine
• 1/2 cup frozen peas
• 1 tablespoon lemon juice
• ½ cup parmesan, grated
• 1-2 cups roast chicken, diced or shredded
• 1/4 cup parsley, chopped (optional)

Method:

1. Place pumpkin and stock in a medium saucepan and bring to the boil.
2. Boil for 5 minutes to soften the pumpkin then turn off heat and cover until needed.
3. In a large frying pan on medium heat melt butter then sauté leeks and garlic until soft, approx 5 minutes.
4. Add rice, lightly season with salt and pepper then stir to distribute the heat evenly through the rice.
5. Add wine, stirring to prevent sticking- once 90% absorbed add two ladles of stock and pumpkin.
6. Continue stirring to prevent sticking and even cooking.
7. When rice absorbs 80% of liquid, add frozen peas and continue adding stock and pumpkin until all gone.
8. You will need to mash the pumpkin lumps when stirring.
9. Remove from heat; add lemon juice, parmesan and roast chicken and parsley.
10. Rest for 5 minutes with the lid on then fold through and serve.

Notes

• Because there is no onion this is a great breast feeding mum's recipe. You can remove garlic also if it upsets your babies feeding.
• The stock is well seasoned so you really don’t need to add extra salt.
• Always make sure you dice the pumpkin smaller rather than larger so it breaks down faster.