Awesome Chicken & Pumpkin Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups arborio rice
• 4 cups chicken stock, hot
• 1 cup wine
• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 2 chicken breasts (approx. 500g)
• 2 cups pumpkin, chopped into 1 - 2cm cubes, depending on preference
• 1/2 cup parmesan cheese, grated

Recipe

• 1 bake the pumpkin pieces in a 180c oven for 15 minutes and put aside.
• 2 cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. after chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (alternatively, you can cut into cubes first and then stir-fry).
• 3 while doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.
• 4 add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of wine.
• 5 stir over low heat until the liquid has been absorbed.
• 6 add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.
• 7 keep adding stock in this way, stirring constantly.
• 8 just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.
• 9 remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.