Smoked Chicken And Pumpkin Risotto

Recipe by Martin Felice
READY IN: 45mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy saucepan fry the chopped peanuts, and the diced pumpkin in oil over moderate heat, stirring occasionally, until the peanuts are golden, about 2 minutes.
  • With a slotted spoon, transfer peanuts and pumpkin to a bowl.
  • Add the rice to oil in a pan and cook over a moderately low heat, stirring every minute.
  • Add the chopped onions, the diced smoked chicken and the mixed spice, fry for further 2 minutes.
  • Add the chicken stock and bring to boil.
  • Cover the rice and cook over very low heat until water is absorbed and rice is tender, about 13 minutes.
  • Add 1/4 cup double cream and reduce for 2 minutes.
  • Remove pan from heat and let the rice stand undisturbed for 5 minutes.
  • Meanwhile, finely chop basil.
  • Fluff rice with a fork and stir in the basil, peanuts and pumpkin, season with salt and white pepper.
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