Pumpkin, Spinach & Chicken Risotto Recipe

This hearty chicken and pumpkin risotto brings comfort to your table with its creamy texture and satisfying flavors. Roasted pumpkin, tender chicken, and a blend of fresh vegetables make this dish both nutritious and filling. Ready in under an hour, it’s a perfect fuss-free meal for family dinners or entertaining.

Ingredients

• 4 cups cubed pumpkin
• 320 g chicken breast pieces
• Spray olive oil
• 1 Tbsp olive oil
• 1 large onion, finely chopped
• 1½ cup Arborio rice
• 3 cups sliced mixed mushrooms
• 2 zucchini, sliced
• 1 stock cube (chicken or vegetable)
• 5 cups hot water
• ½ cup shaved or grated parmesan cheese
• 1 Tbsp fresh oregano
• 3 cups baby spinach
• Pepper to taste
• Green salad leaves

Method

1. Place pumpkin on a tray lined with baking paper.
2. Spray lightly with oil and bake in a moderate oven (180ºC) for 20 minutes or until golden.
3. In a frypan, sauté onion and olive oil over a medium heat until soft.
4. Add rice and cook for 1 minute, stirring regularly, until rice is translucent.
5. Add mushroom and zucchini.
6. Stir through rice mixture.
7. Add chicken, cook until lightly browned.
8. Dissolve stock in 1/2 cup of water and add to rice, stirring frequently until liquid is absorbed.
9. Continue adding water, a little at a time, stirring frequently, until rice is soft and risotto is creamy.
   (Add extra water if needed – risotto should have firm, but not crunchy, grains of rice)
10. When rice is almost cooked through, stir in parmesan cheese, 2 cups of spinach, oregano and pepper.
11. To serve, divide risotto into bowls, top with roast pumpkin and remaining fresh spinach leaves and serve with a green salad.