About this recipe:This is such an easy chicken, pumpkin and spinach risotto to make. A deliciously different meal that the entire family will love. If you have any leftover chicken in the fridge from a roast, this is a great way to use it.
100g pumpkin, cubed
1 chicken breast fillet, cubed
1 onion, sliced
2 tablespoons extra virgin olive oil
750ml chicken stock
60g baby spinach
185g arborio rice
30g Parmesan cheese, freshly grated
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Method Prep:10min › Cook:25min › Ready in:35min
Boil the pumpkin until just tender.
In a large saucepan, fry the chicken and onion with 1 tablespoon of the oil until browned. Place aside in bowl when cooked.
Bring chicken stock to the boil in small saucepan, the stock needs to be hot when you add it to the rice.
Add 1 tablespoon oil to the saucepan, add rice and fry for 3 minutes. Keep stiring the coat the rice evenly.
Stiring all the time, add a ladle of stock to rice. Bring to the boil. Keep adding the stock a ladle at a time, but make sure the stock is being absorbed by the rice in between each extra addition of stock. You want your rice to be soft on the outside with a crunchy middle.
Your rice should still have some remaining liquid at the last stage of adding all the stock. Now add your spinach and chicken, then finally add the pumpkin.
This is easy to make, I put a little extra chicken in mine. It's very tasty. It would be easy to reduce or increase portion size. I've also frozen some, defrosted it making sure it was reheated properly. Again it still tasted great. Have ago yourself. - 06 Feb 2015