Baked chicken and pumpkin risotto

Preheat oven to 190°C. Place rice, stock and pumpkin in large ovenproof dish and cover tightly. Bake for 30 minutes or until the rice is soft.

Meanwhile, in a heavy-based pan, cook chicken in olive oil, until cooked through. Allow to cool slightly, and then chop.

Remove risotto from the oven, and stir in chicken, pecorino, pepper and parsley continuously, until risotto is creamy.

Serve immediately.

Variation: Use chicken strips instead of chicken breasts, so less cooking and chopping. Use sweet potato in place of the pumpkin. Or to add some greens, throw some peas in the rice towards the end of the cooking.