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Mallory's chicken, pumpkin and pesto risotto
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Prep Time:
20 minutes
20 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
65 minutes
65 minutes
Wholesome chicken risotto with pumpkin and pesto - a delicious meal ready in just one hour!
Ingredients:
- 75.08 gm olive oil
- 1kg butternut pumpkin, peeled, cut into 2cm cubes
- 62.50 gm water
- 2 large chicken breast fillets, trimmed
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400.00 gm arborio rice
- 1020.00 gm chicken style liquid stock
- 99.00 gm basil pesto
Instructions:
- In a frying pan over medium-high heat, heat 1 tablespoon of oil. Sauté pumpkin until golden, about 5 minutes. Add water and continue cooking for 5 to 8 minutes until just tender. Drain, then plate and keep warm.
- In a frying pan over medium-high heat, heat 1 tablespoon of oil. Add the chicken and cook for 5 minutes on each side, or until cooked through. Transfer to a plate and cover to keep warm.
- In a large saucepan over medium heat, sauté onion and garlic in remaining oil until onion is soft, about 3 minutes. Stir in rice and cook for an additional minute. Pour in stock, bring to a boil, then cover with a tight-fitting lid. Reduce heat to low and cook for 20 minutes, stirring occasionally.
- Slice the chicken thinly. Mix it with the rice and pumpkin. Cover and cook for an additional 5 minutes. Season with pepper. Serve in bowls, topped with pesto. Enjoy!