Chicken & Pesto Risotto

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken thigh and brown onion and cook until just browned, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, the salt, arborio rice, grated zucchini and crumbled chicken stock cubes. Bring to the boil, then remove from the heat.

Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes. Halfway through cooking, stir through a splash of water if needed.

Place the peeled & chopped pumpkin on an oven tray lined with baking paper with a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. While the pumpkin is roasting, wipe out the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Cut the lemon into wedges.

Remove the risotto from the oven and stir through the baby spinach leaves, butter and grated Parmesan cheese. Gently stir in the roasted pumpkin and traditional pesto. Season to taste with pepper. TIP: Use less pesto for the kids if you like.