Preheat oven to 180°C conventional (160°C fan-forced).
Heat olive oil in a large ovenproof pan or casserole dish over medium heat. Add the leek and cook for 3–4 minutes until softened.
2 tablespoons extra virgin olive oil , ½ leek
Add the garlic and sage, cooking for a further 1–2 minutes until fragrant.
1 small bunch sage, 4 garlic cloves
Stir through the arborio rice and cook for 1–2 minutes, allowing it to lightly toast and become slightly translucent.
1 ½ cups arborio (risotto) rice
Pour in the chicken stock and stir well to combine. Add the chicken, pumpkin, salt and pepper, and gently mix everything together.
4 1/2 cups chicken stock , sea salt , black pepper, 4 chicken thighs, ¼ small Kent pumpkin
Cover with a lid and transfer to the oven. Bake for 35–45 minutes or until the rice is tender and the liquid has absorbed. Remove halfway through to give it a stir.
Remove from the oven and stir through ¾ cup of the parmesan and the baby spinach until wilted and creamy.
1 cup parmesan, 2 large handfuls large handfuls baby spinach
Allow to sit for a few minutes before serving. Finish with extra parmesan on top
