Chicken Risotto with Pumpkin

Chicken Risotto with Pumpkin


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Chicken risotto is best made with proper Italian arborio rice, which gets deliciously creamy while remaining toothsome.

rolypoly South Australia, Australia

Serves: 4 

  • 3 tablespoons butter
  • 1 onion, finely diced
  • 1 red capsicum, finely diced
  • 2 cups pumpkin, cubed
  • 2 cups chicken stock
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 300g chicken breast, diced
  • 1 cup frozen peas
  • 1/2 cup Parmesan cheese, grated
  • pepper, to taste

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. In a saucepan, melt the butter over low heat. Add the onion and cook until soft, about 10 minutes. Add capsicum and pumpkin and cook another 10 minutes, stirring frequently.
  2. Meanwhile, in a separate saucepan, heat the stock, salt and water to a simmer.
  3. Add the rice to the onion and pumpkin and stir until rice is coated. Add wine and simmer 2 minutes. Stir in chicken.
  4. Add 1/2 cup stock and stir until absorbed. Continue adding stock mixture 1/2 a cup at a time, stirring until absorbed. The rice should take about 25 minutes to cook completely.
  5. Stir in the peas. Serve garnished with Parmesan and pepper.

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