Bacon-Wrapped Chicken over Pumpkin Risotto

Heat a drizzle of olive oil in a lidded pot or saucepan and fry the garlic and onion for 1 minute over medium-high heat, then stir in the risotto rice and toast the grains for 1 minute. Pour in a third of the stock and allow it to slowly incorporate, stirring regularly.

Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the grains are soft on the outside but still al dente. This should take around 20 - 25 minutes. Add a splash of extra water if you would prefer the risotto to be less al dente (see Tip).

Tip: if the risotto finishes cooking before the rest of the meal, stir in some extra water and cover with the lid. Keep over low heat until serving.

Cut open the chicken breast and spread the inside with the cream cheese. Top with the oregano leaves and season with salt and pepper. Fold the chicken breast closed and then wrap the chicken breast with the bacon. Transfer the diced pumpkin to a parchment-lined baking sheet and drizzle with olive oil, season with salt and pepper, then toss well to coat. Roast the pumpkin in the oven for 15 - 20 minutes.

Meanwhile, melt a knob of butter in a frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side. Reduce the heat and continue frying for 5 - 6 more minutes or until the chicken is done. Heat a clean frying pan over medium-high heat and toast the pumpkin seeds for 2 minutes or until they start to pop.