Name: No-stir chicken and pumpkin risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 500 gram butternut pumpkin, peeled, cut into 2cm pieces; 1 tablespoon finely chopped rosemary; 2 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 1 1/4 cup arborio rice; 1/2 cup dry white wine; 2 large chicken stock cubes; 2 cup thickly shredded cooked chicken; 75 gram baby rocket leaves; 1 cup freshly grated parmesan; 2 teaspoon finely grated lemon zest; lemon wedges, to serve

No-stir chicken and pumpkin risotto

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Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

500 gram butternut pumpkin, peeled, cut into 2cm pieces

1 tablespoon finely chopped rosemary

2 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

1 1/4 cup arborio rice

1/2 cup dry white wine

2 large chicken stock cubes

2 cup thickly shredded cooked chicken

75 gram baby rocket leaves

1 cup freshly grated parmesan

2 teaspoon finely grated lemon zest

lemon wedges, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Place pumpkin on a baking tray lined with baking paper. Sprinkle with rosemary and drizzle with half the oil. Bake, 25 minutes, or until golden and tender.

2.Meanwhile, heat remaining oil in a large, heavy-based flameproof and ovenproof dish over moderate heat. Add onion and garlic, cook and stir, 5 minutes, or until onion is soft.

3.Add rice, cook and stir, 1 minute, until rice is coated. Add wine, 3 1/2 cups water and crumbled stock cubes. Bring to boil.

4.Cover dish with foil, bake 18-20 minutes, or until liquid is almost absorbed, stirring chicken into rice during last 5 minutes.

5.Coarsely shred half the rocket, stir into risotto. Add 2/3 cup of the parmesan, half the zest and most of the pumpkin. Serve topped with remaining pumpkin, zest, parmesan, whole rocket leaves and lemon wedges, if you like.

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