Rich indulgent risotto the whole family will love.
Ingredients
- 2 cup arborio rice
- 1 onion diced large
- 1 garlic clove minced
- 3 tbs basil pesto
- 5 cups chicken stock (liquid) warmed
- 2 cup chicken pieces cooked roughly chopped
- 250 g fetta chopped
- 2 cup butternut pumpkin diced
- 2 cup baby spinach roughly chopped
- 1/2 cup parmesan shaved *to taste
- 1/2 cup pine nuts toasted *to taste
Method
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Step 1Roast pumpkin, either in oven or in fry pan until golden in colour.
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Step 2Set aside to drain on absorbent paper.
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Step 3Add olive oil into a heavy saucepan and slowly cook onion and garlic. Do not allow to brown.
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Step 4Add rice and stir to coat rice in oil.
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Step 5Allow rice to heat through over medium to low heat.
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Step 6Increase heat and stirring constantly, add stock ½ cup at a time, waiting until all liquid is absorbed before adding next quantity.
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Step 7When almost cooked, add feta and pesto and stir through to melt and combine.
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Step 8Ensure the mix is not too dry.
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Step 9Add a little extra stock if needed.
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Step 10Add chicken, spinach and pumpkin and fold through, being careful not to mash the pumpkin.
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Step 11Turn heat off, put a lid on the pot and allow chicken, spinach and pumpkin to heat through.
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Step 12The excess liquid will be absorbed during this time.
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Step 13Serve with Parmesan and toasted pine-nuts.
Recipe Notes
To toast your pine nuts, toss over a medium heat in a non stick pan. No oil needed. Alternatively you could toast them in the oven on a shallow tray, but be careful they will turn quickly so keep an eye on them. I usually use the breasts from a store bought roast chicken.
Recipe Reviews (5)
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