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.