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Chicken, pumpkin and sage risotto
Chicken, pumpkin and sage risotto
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cozy up with a comforting chicken, pumpkin, and sage risotto.
Ingredients:
  • 600g Kent pumpkin, peeled, seeded, cut into 2cm pieces
  • 27.30 gm olive oil
  • 1l chicken stock
  • 2 sticks celery, finely chopped
  • 300.00 gm arborio rice
  • 125ml white wine
  • 800g RSPCA Approved Chicken Breast Fillets
  • 40g parmesan
  • 50g butter, chopped
  • 82.50 ml sage leaves
Instructions:
  • Preheat the oven to 180C. Line a baking tray with parchment paper. Spread the pumpkin on the tray and lightly coat with 1 teaspoon of oil, mixing well. Roast for 25-30 minutes until the pumpkin is soft.
  • Bring the stock to a gentle simmer over medium heat in a saucepan, then reduce the heat to low to maintain the simmer.
  • 1. In a large saucepan over medium heat, warm 2 teaspoons of oil. Saute the celery and onion for 5 minutes until the onion softens. 2. Stir in the rice and cook for 2 minutes until it appears glassy. 3. Pour in the wine and cook for 2-3 minutes until absorbed. 4. Gradually add ½ cup (125ml) of the simmering stock to the rice mixture, stirring constantly until absorbed. 5. Continue adding stock in ½ cupfuls, stirring after each addition, for about 20 minutes until the risotto is creamy and the rice is tender yet firm to the bite.
  • As the risotto simmers, warm the remaining oil in a large frying pan on medium heat. Season the chicken, add it to the pan, and cook for 5 minutes on each side until fully cooked. Place the chicken on a plate and cut into thick slices. In the same pan, melt butter over medium heat, then add sage leaves and cook for 3 minutes until the butter turns brown and the sage becomes crispy.
  • Combine the pumpkin and parmesan with the rice mixture, stirring well. Serve the risotto on plates and generously top with the chicken and butter mixture.

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