Baked pumpkin, chicken and basil pesto risotto

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Makes for a great mid week family meal.

Super easy
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Baked pumpkin, chicken and basil pesto risotto
Preparation time
Cooking time

For 4 Person(s)

Ingredients

  • 500 gm chicken breasts, sliced into small chunks
  • 500 gm pumpkin, skin and seeds removed and cut into small chunks
  • 1 brown onion diced
  • 2 spring onions thinly sliced
  • 6 cups chicken stock
  • 2 cups aborio rice (or rice of choice)
  • 2/3 cups store bought basil pesto
  • 30 gm butter
  • 2 handfuls baby spinach
  • 1 handful fresh parsley (optional)
  • Pepper and salt
  • Parmesan to serve

Baked pumpkin, chicken and basil pesto risotto Directions

  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin on tray, spray with oil, season with pepper and salt. Bake for 30 minutes until soft and golden.
  2. Meanwhile, place stock in a small saucepan, bring to the boil, reduce heat and simmer. In a separate pot add oil and cook onion and garlic for 5 minutes until soft. Add in chicken, brown off.  Stir in rice and cook, for 3 minutes until pale golden. Add 1 cup of stock to the rice, stir constantly over medium heat until stock has been absorbed. Continue adding stock and stirring until all of the stock has been used and rice is tender.
  3. Stir through roasted pumpkin, pesto, butter, parsley, spring onions.  Serve topped with baby spinach and shaved parmesan.

Recipe notes

Works well without chicken also.

Reviews

5
Wednesday, 19 July 2017
1 - 1
5
Wednesday, 19 July 2017
1 - 1

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