Awesome Chicken & Pumpkin Risotto

1. 1

   Bake the pumpkin pieces in a 180C oven for 15 minutes and put aside.

2. 2

   Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. After chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (Alternatively, you can cut into cubes first and then stir-fry).

3. 3

   While doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.

4. 4

   Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.

5. 5

   Stir over low heat until the liquid has been absorbed.

6. 6

   Add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.

7. 7

   Keep adding stock in this way, stirring constantly.

8. 8

   Just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.

9. 9

   Remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.