The best risotto you've ever eaten

For anyone who tried  "Chicken soup for the sensitive soul" or is planning it, here is the advanced version:

The best risotto you've ever eaten

Instead of turning the stock left over from cooking the chicken (see chicken soup for the sensitive soul) , we're going to turn it into an orgasmic risotto.

You need to heat up the stock (I'm assuming that after you cooked the chicken, you froze the stock & ate the chicken. If you tore some meat off the chook & put that & maybe even some bones in you have an amazing stock ready to use). So get about 4 cups of it in a pot & heat it up.

At the same time you're heating the stock put a cup of arborio rice in a decent sized pot with a bit of oil & cook it for a couple of minutes.
If you're a 'normal' by all means fry off some diced onion before you start on the other ingredients. I don't because of the whole sulfur thing. If you can tolerate sulfur you're probably going to be able to make this even more awesome by adding a small amount of white wine (1/8-1/4 cup).
Dice some pumpkin into 1cm pieces, and chop some spinach.
Chuck the pumpkin & 1 cup of the warm stock in with the rice.
Wait until the rice has absorbed most of the stock and then add the second cup.
Do the same again with cups 3 & 4 of the stock, waiting between each for the stock to be absorbed before adding the next lot.
After you've added the fourth cup of stock put in the spinach. You don't want that to turn into over cooked mush, it's nicer this way.
While the risotto is still wet, but everything is cooked (rice should be al dente), take it off & it's ready to go. And it is divine. So prepare yourself.

I really think this recipe is going to work well with really decent tasting mushroom in it, but I have tested myself on mushrooms yet so I haven't tried, but you will know what I mean & if you are a mushroom person by all means go for it. In fact you could even switch the pumpkin for mushrooms. It would be oh so tasty. Especially with some truffle, but I'm guessing most of us don't keep that in our kitchen. I wish.

You can top it with parmesan if you can tolerate dairy. I like to toast some pine nuts just briefly & chuck those on. But honestly this stuff is so good it doesn't need any mucking about with. I'd just bung it in a bowl & eat it.

Don't think you can get away with using a carton of chicken stock. It will not be orgasmic risotto. It will be very average risotto. I will be able to tell.

One you've tried this one, let me know how blimmin' awesome you thought it was. I know loads of people are making the soup, but this is a whole new level for your tastebuds. Yum.