Butternut, Chicken and Feta Risotto

Ingredients: 2 cups Arborio rice,2 cups Arborio rice,freshly ground black pepper to taste,4 to 6 split (2 to 3 whole) chicken breasts without the skin,4 cups of butternut, peeled and cubed,1 1/2 cups Feta cheese,3 garlic cloves minced,3 tablespoons olive oil,1 medium onion cut into pieces,Parmesan cheese,salt and pepper,chopped spring onions or fresh parsley,5 cups chicken or vegetable stock
Instructions:

1. Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray.
2. Spread the butternut in a single layer in the bottom of the prepared dish. Season with salt and pepper and drizzle with olive oil.
3. Bake in the preheated oven for about 20 minutes until soft.
4. Cut the chicken breasts into pieces and saut in olive oil in a pan for a few minutes.

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