Awesome Chicken & Pumpkin Risotto
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 473.18 ml arborio rice
- 946.36 ml chicken stock, hot
- 236.59 ml white wine
- 44.37 ml olive oil
- 2 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 2 chicken breasts (Approx. 500g)
- 473.18 ml pumpkin, chopped into 1 - 2cm cubes, depending on preference
- 118.29 ml parmesan cheese, grated
directions
- Bake the pumpkin pieces in a 180C oven for 15 minutes and put aside.
- Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. After chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (Alternatively, you can cut into cubes first and then stir-fry).
- While doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.
- Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.
- Stir over low heat until the liquid has been absorbed.
- Add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.
- Keep adding stock in this way, stirring constantly.
- Just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.
- Remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.
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RECIPE SUBMITTED BY
Baz231
Australia
I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!