Chicken, Pumpkin and Spinach Risotto

    35 minutes

    This is such an easy chicken, pumpkin and spinach risotto to make. You can make this with simplicity all in an electric teflon wok!


    Victoria, Australia
    113 people made this

    Serves: 2 

    • 1 chicken breast, cubed
    • 100g Kent pumpkin, cubed
    • 60g baby spinach
    • 1 cup Arborio rice
    • 3 cups chicken stock
    • 1 brown onion, sliced
    • 2 tablespoon extra virgin olive oil
    • 30g parmesan cheese, freshly shaved

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Boil the pumpkin until just tender.
    2. In an electric wok, heat no-7, fry the chicken and onion with 1 tablespoon oil together until browned. Place aside in bowl when cooked.
    3. Bring chicken stock to a boil in small saucepan, the stock needs to be hot when you add it to the rice.
    4. Add 1 tablespoon oil to rice and fry for 3 mins, heat no-6. Keep stirring the coat the rice evenly.
    5. Stirring all the time; keep wok on heat no-7, add half cup stock to rice. Bring to boil. Keep adding the stock half a cup at a time, but make sure the stock is being absorbed by the rice in between each extra addition of stock. You want your rice to be soft on the outside with a crunchy middle.
    6. Your rice should still have some remaining liquid at the last stage of adding all the stock. Now add your spinach and chicken, then finally add the pumpkin.
    7. Serve with freshly shaved parmesan.

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    Reviews in English (6)


    Altered ingredient amounts. Added 1 1/2 cup extra of stock and reduced the heat to a low simmer cause the rice was still raw after adding all 3 cups of stock  -  23 Jun 2011


    My family really liked this dish. I did add mushrooms to the dish which gave it more taste. Also I used smoked chicken as I wanted to use it up, gave it a nice taste.  -  02 May 2014


    really easy to do and was delicious  -  24 Jun 2010