Pumpkin & Spinach Risotto

Place 125g butternut pumpkin (chopped) on a baking tray and drizzle with ½ tsp olive oil. Bake in oven preheated to 180°C or 160°C fan-forced until tender. Bring 1 cup reduced-salt chicken stock to a simmer in a saucepan. Heat ½ tsp olive oil in a saucepan. Cook ¼ cup arborio rice until opaque. Ladle in a little stock and stir until absorbed. Continue adding stock until rice is tender and stock has absorbed. Stir through pumpkin and 25g baby spinach leaves and cook until spinach has wilted. Stir through 1 tbs grated parmesan cheese. Serve with mixed salad leaves.