Loosely based on Donna Hay's Baked Risotto in The instant cook.
1 Tb Olive Oil
1 Brown Onion
2 C Arborio Rice
5 C Chicken Stock
1 1/2 C Diced Roast Chicken
1 1/2 C Chopped Japanese Pumpkin
3/4 C Grated Parmesan Cheese
Lightly brown the onions (and some garlic if you've got some) in the frying pan. Place the onions in a casserole dish with the rice, pumpkin and stock and stir. Cover tightly with alfoil and bake at 200 C for 30 minutes. Stir, add chicken, re-cover and cook for 10 more minutes. Remove from oven, stir in parmesan and lots of cracked black pepper. Let the risotto sit for 5 minutes, or until it thickens.
I served this with steamed broccolli. It made enough for dinner for 2, and 4 lunches to go in the freezer.
If you would prefer a vegetarian option, I've also posted Pumpkin and Feta Risotto, and Beetroot Risotto (which is very, very pink).