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.


    Northern Territory, Australia
    2 people made this

    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

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a small saucepan add the chicken stock and thyme then bring to a simmer.
    2. 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.
    3. 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.
    4. When about half the chicken stock is gone add the frozen mixed vegetables. Continue adding the chicken stock.
    5. When the rice is soft and the chicken stock gone gently stir in the Parmesan and half the baked pumpkin.
    6. Sere with the remaining pumpkin of top.

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