{"id":2215,"date":"2020-07-28T13:31:28","date_gmt":"2020-07-28T01:31:28","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/chicken-pumpkin-risotto\/"},"modified":"2023-08-07T14:37:55","modified_gmt":"2023-08-07T02:37:55","slug":"chicken-pumpkin-risotto","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/07\/28\/chicken-pumpkin-risotto\/","title":{"rendered":"Chicken & Pumpkin Risotto"},"content":{"rendered":"
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Chicken & Pumpkin Risotto<\/h2>\n
It may sound daunting, but risotto is actually easy to make! Try our version with roast chicken and pumpkin for an any-day dinner. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Chicken & Pumpkin<\/h4>
  • 650<\/span> g<\/span> free range chicken thighs<\/span><\/li>
  • Italian spices<\/span> (1 tsp sweet paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, \u00bc tsp rosemary)<\/span><\/li>
  • 400<\/span> g<\/span> diced pumpkin<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

    Risotto<\/h4>
    • Risotto stock spices<\/span> (1 tsp garlic powder, \u00bd tsp chives, \u00bd tsp oregano, 3 tsp chicken stock powder)<\/span><\/li>
    • 4<\/span> cups<\/span> boiling water<\/span><\/li>
    • 1<\/span> leek<\/span> thinly sliced<\/span><\/li>
    • 2<\/span> cloves<\/span> garlic<\/span> roughly chopped<\/span><\/li>
    • 1<\/span> courgette<\/span> grated<\/span><\/li>
    • 1<\/span> drizzle<\/span> oil<\/span><\/li>
    • \u00be<\/span> tsp<\/span> salt<\/span><\/li>
    • 300<\/span> g<\/span> Arborio rice<\/span><\/li>
    • 2<\/span> Tbsp<\/span> butter<\/span><\/li>
    • 35<\/span> g<\/span> Parmesan cheese<\/span> grated<\/span><\/li><\/ul><\/div>

      To Serve<\/h4>
      • 35<\/span> g<\/span> Parmesan cheese<\/span> grated<\/span><\/li>
      • 25<\/span> g<\/span> chopped walnuts<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake). Bring a full kettle to the boil.<\/span><\/div><\/li>
        • 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. <\/span><\/div><\/li>
        • Combine risotto stock spiced and boiling water measure in a heat-proof bowl and cover. Prep leek, garlic and courgette.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • 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. <\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • Serve risotto topped with remaining Parmesan and walnuts. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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