Pumpkin and Vegetable Risotto
40 minutes
This is an easy risotto recipe that contains lots of vegetables, but really features pumpkin. I add the chicken to serve as a main, but it can be left out and it them makes a great side dish.
2 people made this
Ingredients
Serves: 4
- 1 litre chicken stock
- 1 teaspoon dried thyme leaves
- 50g butter
- 2 tablespoons olive oil
- 2 chicken breasts, diced, optional
- 1 brown onion, diced
- 1 cups alborio rice
- 1/2 glass white wine
- 1 cup frozen mixed vegetables
- 1 cup baked pumpkin cubes
- 50g Parmesan, grated
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- In a small saucepan add the chicken stock and thyme then bring to a simmer.
- In a large saucepan add the butter and olive oil then heat over a gentle moderate heat. Add the chicken (if using), when white all over add the onion then cook until becoming transparent.
- To the chicken add the rice and stir, when it has absorbed the butter and oil then add the wine. When the wine is absorbed add the chicken stock a ladle at a time, stirring after each ladle until absorbed.
- When about half the chicken stock is gone add the frozen mixed vegetables. Continue adding the chicken stock.
- When the rice is soft and the chicken stock gone gently stir in the Parmesan and half the baked pumpkin.
- Sere with the remaining pumpkin of top.
