Chicken & Pumpkin Baked Risotto

An easy but delicious no stir recipe from Donna Hay.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 700  g  butternut pumpkin
• 60  g butter
• 4  cups  chicken stock (1ltr)
• 1  cup water
• 2  cups arborio rice
• 2  tablespoons fresh parsley (or 1 tblsp dried parsley)
• 1⁄2 cup parmesan cheese, grated
• 700  g chicken breasts
•  salt and pepper

Directions

1. Pre heat oven to 190C (Fan forced). Heat the stock and water.
2. Peel and cut the pumpkin into small cubes (approx 1.5 cm) and place in a deep casserole dish with butter, rice and heated stock and water. Cover with lid or foil .
3. Bake in oven for about 30 minutes, stir, and then cook for another 15 to 30 minutes until all the stock/water is absorbed.
4. While risotto is cooking, slice the chicken breasts lengthwise horizontally, to make them thinner, and pan fry in a hot fry pan until brown and just cooked. Allow to cool and cut into cubes of a similar size to the pumpkin pieces.
5. When risotto has finished baking, stir through the chicken pieces, chopped parsley and Parmesan cheese, and season to taste with salt/pepper.