7 September, 2015
Roast Pumpkin & Chicken Risotto
Roast Pumpkin and Chicken Risotto
Serves: 4-6
Ingredients:
- 400g butternut pumpkin
- 600g chicken breast
- 1/2 leek
- 1 tablespoon minced garlic
- 1 cup Arborio rice
- 2 teaspoons chicken stock powder
- 4 cups water
- 100g mushrooms
- 60g baby spinach leaves
- 3/4 cup grated parmesan cheese (optional)
Method:
- Preheat your oven to 180 degrees Celsius
- Peel and dice the pumpkin into about 1-1.5cm cubes and roast for 30 minutes until they start getting golden and dewy, remove from the oven and set aside
- Prepare all of the other ingredients; finely chop the leek, cut the chicken into cubes the same size as the pumpkin, finely dice the mushrooms and roughly chop the baby spinach
- In stock pot add in tablespoon rice bran oil, garlic and leek and sauté the leek until because wilted, add in the chicken then continue to stir until all the chicken is browned off and sealed then add the rice stirring for a couple minutes to heat the rice
- Pour in 1 cup of water and the 2 chicken stock pots and continue to stir to stop the ingredients from sticking to the bottom of the pan, add in another cup of liquid and also add in the roast pumpkin and the mushrooms.
- Continue to stir regularly to ensure that risotto doesn’t stick. Once 80% of the liquid has been absorbed continue to add water ½ cup at a time allowing to reabsorb until before adding in more water
- Remove the pot from the heat, stir through the baby spinach and parmesan cheese
- Sit covered for 5 minutes to allow the flavours to infuse and settle before serving.
Recipe Notes:
- For a quick version of this recipe put the 1cm cubes of pumpkin into the risotto without roasting at the same point as you add the onion, garlic and leek.
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
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.