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Jenny’s Kitchen | Roast Pumpkin, Chicken and Mushroom Risotto

Jenny’s Kitchen | Roast Pumpkin, Chicken and Mushroom Risotto

Ingredients

500g diced chicken thigh or breast

Half a pumpkin diced

200g mushrooms sliced

½ cup frozen peas

Small bag fresh spinach

2 cups risotto rice

1 brown onion

1-2 cloves of garlic

Chicken stock – approximately 1 litre

Method:

Roast diced pumpkin in oven until soft

Heat oil in pan and sweat off onion and garlic until soft and colourless

Add chicken and brown them remove all chicken (cover to keep warm)

Add risotto rice and stir until all is coated in oil

Have chicken stock simmering in a saucepan and add a couple of ladles

to risotto

Keep stirring occasionally while adding ladles of stock

Add more stock only when the risotto had soaked up each ladle full

This process should take about 20 minutes

Add mushrooms, chicken, pumpkin, spinach and peas

Cook stirring for 5 minutes until everything is cooked through

Serve with parmesan cheese