Chicken & Pumpkin Risotto
It may sound daunting, but risotto is actually easy to make! Try our version with roast chicken and pumpkin for an any-day dinner.
Ingredients
Chicken & Pumpkin
- 650 g free range chicken thighs
- Italian spices (1 tsp sweet paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, ¼ tsp rosemary)
- 400 g diced pumpkin
- 1 drizzle oil
Risotto
- Risotto stock spices (1 tsp garlic powder, ½ tsp chives, ½ tsp oregano, 3 tsp chicken stock powder)
- 4 cups boiling water
- 1 leek thinly sliced
- 2 cloves garlic roughly chopped
- 1 courgette grated
- 1 drizzle oil
- ¾ tsp salt
- 300 g Arborio rice
- 2 Tbsp butter
- 35 g Parmesan cheese grated
To Serve
- 35 g Parmesan cheese grated
- 25 g chopped walnuts
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
- Pat chicken dry and toss with Italian spices, pumpkin and oil on 1-2 lined oven trays. Season well with salt and pepper and roast for about 25 minutes, until cooked through. Swap trays halfway through cooking. Rest.
- Combine risotto stock spiced and boiling water measure in a heat-proof bowl and cover. Prep leek, garlic and courgette.
- Heat oil in a large pot (with a lid) on medium-high heat. Add leek to pot with salt and cook for about 3 minutes, until softened. Add rice and garlic and cook for 1 minute, stirring constantly.
- Add stock to rice and stir well. Reduce heat to low-medium, cover, and gently simmer for 18-20 minutes, stirring occasionally, until rice is tender and liquid has absorbed. Add more water if risotto becomes too dry.
- Thinly slice cooked chicken. Add chicken and any resting juices along with pumpkin, courgette, butter and first measure of Parmesan to cooked risotto. Season to taste with salt and pepper.
- Serve risotto topped with remaining Parmesan and walnuts.
