Chicken and pumpkin risotto

Google is my friend when I have a fridge or freezer full of food - but no idea what to cook!

I had some chicken thigh in the freezer, and some pumpkin in the fridge so thought I would google both ingredients - and decided to make a chicken and pumpkin risotto.

I read a few online recipes, but decided to just go with the flow and make it up as I go.

Ingredients:
Half a grey or kent pumpkin, cut into 2cm cubes
Extra virgin olive oil
500g of chicken thigh or breast
one brown onion, diced
one leek, thinly sliced
1 litre of chicken stock
1 cup of white wine
2 cups of Arborio rice
salt and pepper
1/2 - 1 cup of shaved or grated parmesan cheese


Method:
Cut the pumpkin into small 2cm cubes, place it on a baking tray, and drizzle with extra virgin olive oil.  Bake for about 20 mins (or until slightly soft) on 180 degrees.
Brown about 500g of chicken thigh, remove it from the pan and then sautee one onion (diced) and one leek (sliced).
Return the chicken to the pan and then add about half of a litre of liquid chicken stock, and one cup of white wine. Add 2 cups of arborio rice and bring to the boil. Season.

Lower heat and cook for around 20 mins, adding the rest of the stock as the rice starts to cook.  Add some water towards the end if the rice is still not cooked enough.
Once the rice is cooked and the liquid is absorbed, add the pumpkin and stir through.
Remove from the heat.
Stir through the parmesan cheese and serve.