Roast pumpkin, chicken and leek risotto

I buy italian arborio rice which can be bought from a deli or fruit market.
I use a fan-forced hot oven to roast vegetables, if your oven in large roast on 200C

600g-700g butternut pumpkin, skin removed and cut into 2cm cubes
olive oil spray
4 cups chicken stock (you can use massel stock powder if you like)
1 tablespoon olive oil
500g chicken thigh fillets, diced
1 leek, halved lengthways and sliced
2 cloves garlic, crushed
1 3/4 cups arborio rice
1/2 cup white wine
1 cup frozen peas, thawed (to thaw peas stand in boiling water for 1-2 minutes)
1/4 cup chopped fresh flat-leaf parsley
serve with grated parmesan

Preheat oven to 220C fan forced.  Place pumpkin on a baking tray lined with baking paper.
Cook pumpkin for 20-25 minutes or until golden.  Remove from oven.
Place stock in a saucepan and bring to the boil.  Simmer over low heat.
Heat oil in a large heavy-based saucepan over medium to high heat.  Cook chicken for 2-3 minutes or until just golden.  Add leek and garlic and cook for 1-2 minutes or until soft.
Add rice and stir to coat in mixture.  Reduce heat to medium-low.  Add wine and stir until wine is absorbed.  Add a 1/3 cup stock and stir from time to time until liquid is absorbed.
Continue add stock 1/3 cup at a time until 1/2 cup stock remains.
Stir in peas, parsley, pumpkin and remaining stock.  Stir until heated through.
Serve risotto with grated parmesan.

Tip:  I add parmesan when serving because if stirred through before can make the risotto cluggy.

Nasi goreng

Mediterrean chicken hot pot

This is a delicious meal for the whole family!  This will serve 6-8 people.

2 tablespoons olive oil
1kg chicken thigh fillets, trimmed and halved
1 red  onion, thinly sliced
1 red capsicum, seeds removed and thinly sliced
1 small eggplant, roughly chopped
1 medium zucchini, halved lengthways and sliced
150g mushrooms, sliced
550g jar tomato pasta sauce (I used tomato with basil)
1/2 cup pitted kalamata olives, halved (optional)
1/3 cup chopped flat-leaf parsley
risoni pasta, to serve

Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat.  Brown chicken in batches.  Transfer to a plate.
Heat remaining oil and cook onion until soft.  Add vegetables and stir to combine.  Add pasta sauce, chicken and 1/3-1/2 cup water (vegetables will create more liquid as they cook down).  Bring to the boil.  Cover and simmer over low heat for 30 minutes or until chicken is cooked.
Stir through olives and parsley.  Season with salt and pepper.
Serve with risoni pasta.