1 Large Leek
1 chicken breast (optional)
1 1⁄2 cups Arborio rice
4 cups of chicken stock
1⁄2 cup of white wine (optional)
Butter or olive oil
Salt and pepper
Cut kumara into small cubes and bake in the oven until soft.
Cook leek in about 2 tablespoons of butter for approximately 4 minutes until cooked through, set aside.
Cut chicken into pieces and cook through, set aside.
Cook in a large non-stick pan, the Arborio rice and 1 cup of stock at a time over a low-medium heat until all evaporated.
Stir through parmesan cheese into rice mixture then add the chicken and leek.
Mash half the kumara with salt, pepper and butter and stir through rice mixture, and then add cubes of roasted kumara.
Serve with extra parmesan on the side.