Chicken Pumpkin Risotto

A classic Chicken Pumpkin Risotto with sun-dried tomatoes, baby spinach and plenty of parmesan cheese!

5 from 1 vote

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Course: Dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: serves

Calories: 692kcal

Cost: $10

Preheat oven to 200 degrees celsius (fan forced).
Place the pumpkin cubes onto a non-stick baking tray. Drizzle with olive oil and season with salt and pepper.
Bake for 20 minutes or until just tender. Set aside.
While the pumpkin is cooking, heat a large frying pan with 1 tbs olive oil over high heat. Cook the chicken pieces until browned and cooked through.
Set aside in a bowl and cover with foil to keep warm.
Turn the heat down to medium. Add the butter and melt. Saute the onion, garlic and sun-dried tomatoes for 3 minutes or until softened.
Add the arborio rice and stir for 30 seconds to coat the rice well.
Add the white wine and stir until evaporated.
Add the 750ml of the chicken stock liquid and stir.
Bring to a low simmer and allow to cook (stirring occasionally) until the liquid has almost evaporated.
Add the reserved chicken, pumpkin and the remaining 250ml of chicken stock liquid.
Continue cooking until the rice is al denté and the liquid has almost evaporated.
Remove from the heat and stir through the baby spinach leaves, butter and grated parmesan cheese.
Season to taste. Serve with extra grated parmesan cheese and toasted pine nuts.

RECIPE NOTES & TIPS

Servings - this makes 4 very large serves (or 6 smaller serves).
Use risotto rice - to make a delicious Italian style creamy risotto, I recommend you use short grain arborio rice.
Preferably grate your own parmesan - this provides so much flavour to your risotto, it's worth the extra effort!
Storing - store any leftovers in an airtight container in the fridge and consume within 2 days. Reheat thoroughly before consuming.
To reheat risotto - heat in a pan with a few tablespoons of liquid (either water or more stock) per cup of risotto. Cook over a medium heat, stirring often, until piping hot.
Freezing - freeze any leftovers in an airtight container for up to 1 month. Allow to defrost and reheat thoroughly before consuming.