Mediterranean Risotto (With Other Influences!) Recipe

Name: Mediterranean Risotto (With Other Influences!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups arborio rice; 1 small chicken breast, cut into chunks (optional); 4 -6 cups chicken stock, warmed (vegetable stock can be used for vegetarians); 1/3 cup white wine; 1 pinch saffron strand (soaked in a small quantity of water for at least an hour or so); 3 golden shallots, diced (please do not replace these with green shallots!); 1 teaspoon minced garlic; 2 cups cubed pumpkin; 2 cooked ears of corn, kernels removed; 1 1/2 - 2 cups sliced mushrooms (experiment with varieties, cup and button mushrooms work well); 1 cup sun-dried tomato, roughly chopped; 1 bunch fresh spinach, roughly chopped; 1/2 cup grated aged asiago cheese (optional); 2 tablespoons pine nuts, roasted; olive oil; pepper

Servings: persons

2 cups arborio rice
1 small chicken breast, cut into chunks (optional)
4 -6 cups chicken stock, warmed (vegetable stock can be used for vegetarians)
1/3 cup white wine
1 pinch saffron strand (soaked in a small quantity of water for at least an hour or so)
3 golden shallots, diced (please do not replace these with green shallots!)
1 teaspoon minced garlic
2 cups cubed pumpkin
2 cooked ears of corn, kernels removed
1 1/2 - 2 cups sliced mushrooms (experiment with varieties, cup and button mushrooms work well)
1 cup sun-dried tomato, roughly chopped
1 bunch fresh spinach, roughly chopped
1/2 cup grated aged asiago cheese (optional)
2 tablespoons pine nuts, roasted
olive oil
pepper

1
Pre-cook pumpkin in the microwave for approximately 3 minutes, or until a skewer can be inserted through the cube, but with some resistance (i.e. don't cook until the point of mush!). Place the pumpkin on a lined baking tray and place in a hot oven (200 degrees celsius) for 20 minutes, or until cooked through and golden.
2
Spray a large ovenproof dish with a little oil and cook the chicken (if using). Remove from dish. Spray dish with some more oil, add the garlic and onion and fry (on a high heat) until onion is translucent, yet slightly golden. Add the rice and coat the grains with the oil the onions have been cooking inches Add the wine and saffron and stir in before adding 1 cup of the warmed stock. Bring to the boil then lower the heat, stir constantly until most of the liquid has been absorbed. Add another cup of water and repeat the process of stirring until most of the liquid has been absorbed. Repeat with the remaining cups of water. The amount of liquid needed can sometimes vary from person to person, I find I need 6 cups, but you might only need 4. I advise testing the rice after four cups of stock has been added, that way you'll know how much to add (basically keep adding stock until the rice tastes cooked!).
3
Stir in the pumpkin, corn, mushrooms, sun dried tomatoes and the chicken. Remove from heat and gradually stir in the spinach until it's wilted. Season with lots of cracked black pepper!
4
Add in the cheese (if using) and the pine nuts.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups arborio rice, 1 small chicken breast, cut into chunks (optional), 4 -6 cups chicken stock, warmed (vegetable stock can be used for vegetarians), 1/3 cup white wine, and more.

Yes, Mediterranean Risotto (With Other Influences!) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Risotto (With Other Influences!)

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