Chicken Risotto with Pumpkin

    Chicken Risotto with Pumpkin

    2saves
    1hour10min


    Be the first to make this!

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

    rolypoly South Australia, Australia

    Ingredients
    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

    Directions
    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate