Chicken and Roast Pumpkin Risotto

Chicken and Roast Pumpkin Risotto
  • 2 cups of diced butternut pumpkin
  • 2 tbsn olive oil or oil spray
  • 500 grams diced chicken
  • 2 tspn butter
  • 3 shallots
  • 3 cloves garlic, crushed or chopped finely
  • 1½ cup arborio rice (long grain is ok if you don't have it)
  • 1 bay leaf
  • 1 tbsn fresh chopped rosemary
  • 1 med capsicum chopped
  • 3½ cups chicken stock
  • ¾ cup white wine
  • ½ tsp salt
  • ¼ cup fresh chopped parsley
  • ¼ cup grated parmesan
  • cracked pepper to taste
  1. Place the pumpkin on an oil tray and either brush or spray with oil. Roast at 200C for 20 minutes or until cooked.
  2. Melt the butter in a heavy based saucepan on medium heat and fry the shallots, capsicum and garlic for one minute. Add the chicken and cook until just starting to brown. Add the rice and a little more butter or oil if needed and fry, stirring, for one minute. Add the white wine, herbs and salt and cook on low heat stirring often until the wine is almost absorbed. Continue like this, adding a cup of stock at a time until all of the stock is absorbed but the risotto is still wet. Stir in the pumpkin, parmesan, parsley and pepper and cook for one minute more.


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