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Pumpkin risotto with roasted chicken
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Exquisite pumpkin risotto with roasted chicken, brussels sprouts, and pine nuts crafted by Curtis Stone and Olympian Mitchell Watt.
Ingredients:
  • 1 1/2 litres (6 cups) chicken stock
  • 3 large shallots, peeled, finely chopped
  • 3 cloves garlic
  • 2 sprigs fresh thyme
  • 600g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • 400g rice
  • 250.00 gm dry white wine
  • 82.50 ml parmesan cheese, finely grated, plus extra to serve
  • 500g (2 medium) chicken breast fillets
  • 30g unsalted butter
  • 500.00 ml brussels sprouts, outer leaves
  • 40.00 ml pine nuts
  • 1/2 orange, zest
Instructions:
  • Warm up the chicken stock in a large saucepan over medium heat, then cover to keep it hot.
  • In a large, heavy-based pan or shallow saucepan over medium heat, warm oil. Add shallots and sauté for 1 min. Stir in garlic and thyme, cooking for 2-3 mins until shallots are softened. Add pumpkin and cook for an additional 2-3 mins until lightly browned. Season with salt and pepper.
  • Stir in the rice until well coated in oil.
  • Stir in the wine and cook for about 2 minutes, stirring constantly until absorbed.
  • Gradually incorporate hot stock, one ladleful at a time, stirring constantly with a wooden spoon over medium-low heat for approximately 20 minutes, until rice is tender, creamy, and all stock is absorbed.
  • Take the pot off the heat and gently fold in the Parmesan cheese, letting the rice cook with the remaining heat. Don't forget to fish out and discard the thyme stems.
  • Preheat your oven to 180°C (160°C fan-forced) for the perfectly roasted chicken.
  • As the risotto simmers, preheat a generously sized ovenproof skillet on medium-high heat. Season both sides of the chicken with salt and pepper.
  • Once the pan is hot, drizzle oil and add the chicken to sear for 2 minutes until golden brown on one side.
  • Roast chicken in the oven for 8-10 minutes, remembering to turn it halfway through, until just cooked through. Let the chicken rest before slicing.
  • For the Brussels Sprouts: In a medium frying pan over medium heat, melt half of the butter until it turns a pale golden color and starts bubbling. Add the remaining butter and cook until it becomes golden and foamy. Toss in the sprout leaves and cook for 2 mins until they turn golden and just wilted.
  • Cook pine nuts and orange zest together until pine nuts are lightly golden, about 2-3 minutes.
  • Serve the risotto by spooning it onto 4 plates or serving bowls.
  • Slice chicken thinly against the grain and layer elegantly over the creamy risotto.
  • Garnish with the flavorful brussels sprout mixture and sprinkle additional parmesan on top before serving promptly.

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