• (all are very rough measurements)
  • 6 cups vegetable stock (I use vegeta)
  • 1 onion
  • olive oil
  • 500g sliced chicken breast
  • 2 cups dry white wine
  • 3 cups arborio rice
  • 1/3 pumpkin peeled & chopped in small pieces
  • salt & pepper
  • few handfuls of spinach
  • handful pine nuts
  • For the basil pesto
  • 1 bunch basil leaves
  • handful pine nuts
  • 1 tbsp olive oil
  • juice 1/2 a lemon/ lime
  • pinch of salt


  1. Firstly, heat vegetable stock in a pot over medium heat and turn to low once heated and leave on stove.
  2. Steam pumpkin either in a pot or in the microwave.
  3. Add all basil ingredients to a blender and blend to a pesto- like consistency.
  4. Cook the chicken in a large pan until just cooked and remove from pan.
  5. In the same pan, fry onions and olive or coconut oil over medium heat until brown.
  6. Add the rice and white wine. Cook for a few minutes until white wine has basically evaporated.
  7. Add a cup of the vegetable stock to the rice mixture every couple of minutes, until some of the water has evaporated, storing constantly.
  8. Add 1/2 the pesto after the 2nd cup of water added and the other 1/2 of the pesto with the last cup.
  9. Cook until rice is tender and is a risotto-like consistence.
  10. Add the steamed pumpkin and chicken and stir until coated.
  11. Add pine nuts and spinach and stir until spinach is wilted.