Roasted Pumpkin & Chicken Risotto

1 kg Pumpkin (Cubed)
1½ L Chicken Stock
2 tbsp Extra Virgin Olive Oil
1 Onion (Diced)
2 Garlic Cloves (Crushed)
2 tbsp Fresh Basil (Chopped)
2 cup Arborio Rice
3 Chicken Breasts (Cubed)
⅓ cup Parmesan Cheese (Grated)

1. Preheat the oven to 200C.
2. In a frypan, heat 1tbsp oil, onion and garlic together.
3. Add chicken and brown for approximately 8 minutes.
4. Add the rice and coat with remaining oil.
5. Add the pumpkin, and half the stock, cooking for a further 10 minutes covering with a lid.
6. Stir in remaining stock. Remove from pan and add to oven baking dish, covering with foil and baking for 20 minutes.
7. Remove from oven, season.

Top with parmesan cheese and fresh basil.