Today we can have a nice winter risotto - and it can be served in summer! BAKED CHICKEN AND PUMPKIN RISOTTO Warm up your winter with this comforting and flavoursome risotto Ingredients 2 cups arborio or other risotto rice 5 cups chicken stock 700 g pumpkin, peeled and diced 3 chicken breast fillets 3 tblsp olive oil 1/2 tsp freshy ground black pepper a few sprigs of fresh thyme a good pinch of chili flakes Salt to taste ½ cup pecorino, grated (you can use parmesan if you like) 2 tablespoons parsley, chopped Method Preheat oven to 190°C. In a heavy based ovenproof dish, heat 2 tablspoons olive oil and add the rice to the hot oil. Stir well to coat the grains of rice in the oil. Add stock and pumpkin into the rice and cover tightly. Bake for 30 minutes or until the rice is soft. Meanwhile, in a heavy-based pan, cook chicken in remaining olive oil, with chili flakes, thyme and black pepper, until cooked through. Allow to cool slightly, and then chop. Remove risotto from the oven, and stir in chicken, pecorino, pepper, salt to taste and parsley. Bake for a further 20 minutes, stirring occasionally until risotto is creamy. Sprinkle with some more finely chopped parsley. Serve immediately. Variations Use chicken strips instead of chicken breasts, so less cooking and chopping. Use sweet potato in place of the pumpkin. I roast butternut and then add the roasted butternut to the final stages of cooking. Or to add some greens, throw some peas in the rice towards the end of the cooking. Remember the secret to a risotto is the liquid. Its what makes for a nice creamy risotto....
Posted on: Mon, 07 Jul 2014 11:52:43 +0000
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