Step 1

Heat 3 teaspoons of the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 1 minute.

Step 2

Stir the stock cube and water in a large jug until stock cube dissolves. Add stock and pumpkin to the pan. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 20 minutes or until the stock is absorbed and pumpkin is tender.

Step 3

Add the peas and cook, stirring occasionally, for 5 minutes or until the peas are heated through and the rice is tender. Stir in the parmesan.

Step 4

Meanwhile, heat the remaining oil in a non-stick frying pan. Cook the chicken, stirring occasionally, for 5 minutes or until golden and cooked through. Stir the chicken into the risotto.

Step 5

Divide the risotto among serving bowls and top with shaved parmesan.