15 August, 2015
Chicken & Spinach Risotto
Chicken & Spinach Risotto
Serves: 4-6
Ingredients:
- 30g butter
- 1/2 leek, finely chopped
- 1 tablespoon minced garlic
- 600g chicken thigh fillets, diced
- 3/4 cup Arborio rice
- 1 cup frozen corn kernels
- 250g butternut pumpkin, diced
- up to 3 cups chicken stock
- 1/2 cup frozen spinach, defrosted
- 1/2 cup grated parmesan cheese
Method:
- Melt the butter in the bottom of a large heavy based saucepan over a medium high heat and saute the leek and garlic for about 2 minutes until softened
- Add in the chicken and cook for about 3-5 minutes until the chicken is sealed off and starting to brown
- Add in the Arborio rice and mix well ensure the rice is well coated with the juices in the bottom of the saucepan
- Add in 1 cup of chicken stock as well as the corn kernels and the diced pumpkin and stir well
- Reduce the heat to a medium heat while regularly stirring your risotto, when the stock is 90% absorbed add in another 1/2 cup of stock. Repeat the process of adding in 1/2 cup of stock each time the previous liquid is almost absorbed ensuring you regularly stir, this process should take about 15 minutes
- When the rice is tender, remove from the heat and then add in the spinach and parmesan cheese and stir through well, allow to sit for 5 minutes before serving.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
- When reheating you may need to add in some additional stock or water to rehydrate
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.