Organic Pumpkin risotto with chicken

WHAT YOU'LL NEED

• 500 g Hokkaido pumpkin washed deseeded and sliced (or use butternut squash)
• 2 tbsps oil
• 2 x 300 ml Knorr Organic Chicken Liquid Stock
• 300 ml water
• 1 tbsp olive oil
• 1 large onion finely chopped
• 1 large garlic clove finely chopped
• 1 handful rosemary washed
• 300 g Arborio rice
• 100 ml white wine (optional)
• 300 g chicken breasts cut into 2cm cubes
• handful fresh parsley leaves finely chopped
• 50 g walnuts