chicken, pumpkin & corn no-stir risotto

Preheat oven to 190 degrees C. Place 2 cups arborio rice, 1L chicken stock, 60g butter, 700g diced pumpkin, and the kernels from two corn cobbs into a large ovenproof dish. Cover and bake in the oven for 40 minutes or until the rice is soft. While the risotto is cooking, cook 3 sliced chicken thigh fillets in a frying pan with a little oil. When the risotto is cooked, remove from the oven and stir the cooked chicken, 1/2 cup grated parmesan, salt, pepper and 2 tablespoons chopped parsley (i didn't bother because with this step because i didn't have any) through it continuously for 5 minutes or utnil the risotto is creamy.

This isn't as nice as a risotto that you have to stir, but oh well, sometimes you just need dinner on the table. The little kid loved it - a nice way to sneak vegies into the diet.