Preparation time:	Cooking time:	Serves:	Course:
15 mins	45 mins		Main

Ingredients:

• 1 ½ liters (6 cups) Knorrox chicken or vegetable stock
• 15-20 saffron threads or teaspoon Robertsons turmeric
• 1 tbs sunflower oil
• 1 tsp Robertsons crushed garlic
• 1 large onion, finely chopped
• 800g pumpkin, cut into 1 ½cm cubes
• 1 ½ cups Arborio rice
• 2 tsp Sunflower oil
• 20ml (1 tbs) Flora pro-activ
• Robertsons Salt and pepper (optional to taste)
• 400g chicken breast fillets, trimmed
• 2 tbs Robertsons parsley

Preparation:

1. Place stock and saffron in a pan and bring to boil. Reduce heat and continue simmering

2. Heat oil in a large pan, add garlic, onion, pumpkin and rice. Stir for about 4 – 5 minutes.

3. Add 1/3 cup of simmering stock and continue to stir over a low heat until stock is absorbed. (approximately 30 minutes) or until the rice is creamy. Use extra boiling water if necessary. Stir in Flora pro-activ and season to taste.

4. In the meantime, heat extra oil in a non-stick frying pan and pan fry chicken until thoroughly cooked.

5. Serve chicken over risotto, sprinkle with parsley.