Instructions
Step 1
Lightly spray pumpkin with oil and cook in a preheated oven at 200°C for 15 minutes.
Step 2
Meanwhile, heat oil and butter in a large saucepan and cook chopped onion and garlic for 2-3 minutes, add Leggo’s Tomato Paste and rice and cook for a further minute, stirring continually.
Step 3
Add boiling chicken stock one cup at a time, until absorbed, stirring continually. Add chicken with the last cup of stock and allow too cook through.
Step 4
Stir in roasted pumpkin and baby spinach. Serve immediately sprinkled with cracked black pepper.