Baked chicken and pumpkin risotto
Warm up your winter with this comforting and flavoursome risotto, shared by breast cancer survivor Cathy Browne.
2 cups arborio or other risotto rice
5 cups chicken stock
700 g pumpkin, peeled and diced
3 chicken breast fillets
½ cup pecorino, grated cracked black pepper
2 tablespoons parsley, chopped
1. Preheat oven to 190°C. Place rice, stock and pumpkin in large ovenproof dish and cover tightly. Bake for 30 minutes or until the rice is soft.
2. Meanwhile, in a heavy-based pan, cook chicken in olive oil, until cooked through. Allow to cool slightly, and then chop.
3. Remove risotto from the oven, and stir in chicken, pecorino, pepper and parsley continuously, until risotto is creamy.
4. Serve immediately.
Use chicken strips instead of chicken breasts, so less cooking and chopping. Use sweet potato in place of the pumpkin. Or to add some greens, throw some peas in the rice towards the end of the cooking.
Recipe from The Patient Chef.
Reprinted by Permission of Random House Australia. All Rights Reserved. The Patient Chef is available now from booksellers, online retailers and as an eBook. RRP $24.99. All royalties from the sale of The Patient Chef will be donated to Chris O’Brien Lifehouse.