Awesome Chicken & Pumpkin Risotto

"Using baked pumpkin and grilled chicken, this is a delicious creamy risotto."
 
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Ready In:
40mins
Ingredients:
9
Serves:
4
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ingredients

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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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Reviews

  1. This was a lovely risotto recipe...I couldn't resist adding some baby spinach but other wise made as directed. Thanks for sharing it was an enjoyable lunch!!
     
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RECIPE SUBMITTED BY

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!
 
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