Ingredients for Awesome Chicken Pumpkin Risotto
- 250g Arborio rice
- 800ml hot chicken stock
- 100ml dry white wine
- 3 tbsp olive oil
- 2 cloves garlic
- 1 medium onion
- 2 boneless, skinless chicken breasts (approx. 300g)
- 400g pumpkin
- 50g grated Parmesan cheese
- 2 tbsp butter
- salt and pepper to taste
- fresh parsley (optional)
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How to Make Awesome Chicken Pumpkin Risotto
- Preheat oven to 180°C (350°F). Chop 400g pumpkin into 2-3cm pieces and toss with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes, until tender.
- While pumpkin roasts, grill or pan-fry 2 boneless, skinless chicken breasts (approx. 300g) until cooked through. Let cool slightly, then cube into 1-2cm pieces.
- In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped onion and 2 cloves minced garlic. Cook until softened, about 5 minutes.
- Add 250g Arborio rice and stir constantly for 1-2 minutes until the grains are translucent around the edges.
- Pour in 100ml dry white wine and stir until absorbed.
- Gradually add 800ml hot chicken stock, about 150ml at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 15-20 minutes. The rice should be creamy and al dente.
- Stir in the cooked pumpkin and chicken.
- Remove from heat and stir in 50g grated Parmesan cheese and 2 tbsp butter. Season with salt and pepper to taste.
- Serve immediately and garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
25g
Fat
32g
Carbs
32g
