Chicken, Pumpkin & Spinach Risotto



1 litre chicken stock

1 tbs oil

500g chicken breast, diced

1 onion, diced

2 cloves of garlic, crushed

1.5 cups arborio rice

1 kg butternut pumpkin, cut into small cubes

150g baby spinach or 2 frozen spinach cubes

1/4 cup parmesan cheese, grated

***Can add in any extra vegetables like peas, mushrooms or capsicum


  Heat oil in pan and then add onion, cook until soft.

– Add in garlic, rice, pumpkin and frozen spinach, cook for 1 minute.

– Pour in stock, bring to boil and then simmer for 20 minutes, stir every few minutes

– Meanwhile, in saucepan cook chicken with a dash of oil

– Once risotto has cooked, stir through chicken and parmesan (if using fresh spinach, stir that in now), season with salt and pepper.



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