In a large microwaveable bowl, add the cleaned and sliced leeks, diced smoked bacon, and cubed pumpkin. Dot the top with butter, cover tightly with cling film (punctured), and microwave on High for 5 minutes.

While the pumpkin and bacon cook, bring around 700ml of water to a boil in a pot. Add a chicken stock cube and stir until dissolved.

Remove the bowl from the microwave, stir the mixture, add the rinsed rice, seasoning, and pour in the hot stock. Mix well.

Cover tightly again with cling film and microwave on High for another 10 minutes.

After 10 minutes, stir the mixture again and microwave again for 5-10 minutes until the rice is fully cooked.

Let the dish sit covered for 5 minutes before serving.