This is my version of the increasingly popular Pumpkin Risotto. Its very creamy with the feta through it and totally mooreish. I played around with it for some time before I got it to this point. My whole family love this recipe and I get cheers from my kids when I tell them we are having it for dinner. I have only rated it a medium difficulty because of the constant stirring involved. it's not a "chuck it together and leave it" type meal.
Prepare all your ingredients first, cube the pumpkin, cube Feta cheese, chop spinach, etc.
Place Pumpkin in oven and roast til tender.
While pumpkin is roasting, cook your chicken breasts. (I usually use a bbq chicken from the supermarket for this recipe, the meat is juicy and tender and less fuss.)
While pumpkin is roasting, and chicken cooking, add your oil, onion and garlic to a large saucepan on medium heat and cook. Careful not to brown.
Once onion is cooked, add your rice and stir well to coat in the oil. Allow to heat for a couple of minutes.
Half cup at a time, add your stock while continuing to stir, ensuring the liquid is absorbed before each addition.
When the rice is almost cooked, add your feta and pesto and mix through well. The feta should melt through the rice after a couple of minutes.
After adding the final half cup of stock, add in the spinach, chicken and pumpkin and mix through carefully so as to not mush the pumpkin, place the lid on the pot and leave for 5 minutes. The rice mix should be little wet at this point, this will be absorbed in the final 5 minutes.
Serve with shaved parmesan and pine nuts. Enjoy!
Use for leftovers
The flavour tends to intensify overnight so leftovers are great taken to work the next day, if there is any leftovers.
If more (or less) stock is required add (or remove) as necessary.
All the family loved this dish. I used BBQ chicken and put the skin and bones into the stock and heated it to below boiling to add that BBQ flavour to the stock. I served it on oven baked slices of crusty bread. - 22 Oct 2012