Ingredients for Smoked Chicken And Pumpkin Risotto
- 1/2 cup chopped peanuts
- 1 cup diced pumpkin
- 1 ½ cups diced smoked chicken
- Onion
- Olive Oil
- Long Grain White Rice
- 4 cups hot chicken stock
- ¼ cup double cream
- Fresh Basil
- 1 teaspoon mixed spice
- Salt And Pepper
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How to Make Smoked Chicken And Pumpkin Risotto
- Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat. Add 1/2 cup chopped peanuts and 1 cup diced pumpkin. Cook, stirring occasionally, until peanuts are golden brown (about 2 minutes).
- Remove peanuts and pumpkin with a slotted spoon and set aside in a bowl.
- Add 1 ½ cups Arborio rice to the saucepan and toast over medium-low heat, stirring constantly, for 2-3 minutes until translucent.
- Add 1/2 cup chopped onion and 1 ½ cups diced smoked chicken. Cook for 2 minutes, stirring occasionally.
- Stir in 1 teaspoon mixed spice.
- Add 4 cups hot chicken stock, 1 cup at a time, stirring continuously until each addition is absorbed before adding the next. (This should take about 15-20 minutes).
- Stir in ¼ cup double cream and cook for 2 minutes, or until the sauce has thickened slightly.
- Remove from heat and let the risotto rest, covered, for 5 minutes.
- Meanwhile, finely chop 2 tablespoons fresh basil.
- Fluff the risotto with a fork and stir in the reserved peanuts, pumpkin, and chopped basil. Season with salt and white pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
30g
Carbs
10g
