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

Place pumpkin on a tray lined with baking paper.
Spray lightly with oil and bake in a moderate oven (180ºC) for 20 minutes or until golden.
In a frypan, sauté onion and olive oil over a medium heat until soft.
Add rice and cook for 1 minute, stirring regularly, until rice is translucent.
Add mushroom and zucchini.
Stir through rice mixture.
Add chicken, cook until lightly browned.
Dissolve stock in 1/2 cup of water and add to rice, stirring frequently until liquid is absorbed.
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)
When rice is almost cooked through, stir in parmesan cheese, 2 cups of spinach, oregano and pepper.
To serve, divide risotto into bowls, top with roast pumpkin and remaining fresh spinach leaves and serve with a green salad.