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.

Special Fried Rice

Heat 1 tblsp oil in a wok. Add 4 cups cold cooked rice, 1 cup each of grated carrot, corn kernels and broccoli florets and 2 cups chopped ham. Toss over a high heat for 5 min. Add 1/3 cup teriyaki marinade. Top with sliced hard-boiled eggs.

Pea and Sausage Risotto

4 Italian sausages
olive oil cooking spray
1 brown onion, finely chopped
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
4 1/2 cups vegetable stock
1 1/2 cups frozen peas
1/3 cup flat-leaf parsley leaves, roughly chopped
1/4 cup grated parmesan cheese

1. Preheat oven to 180C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
2. Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.
3. Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serves 4.

From www.taste.com.au