Risotto is a great alternative to pasta and potatoes and Corey’s Chicken, Smoked Bacon and Pumpkin version packs a punch of flavour.
- 2 chicken breasts diced
- 4 rashers of smoked bacon
- 1/2 cup grated pumpkin
- 1 tablespoon olive oil
- 2 cloves of garlic chopped
- 1 teaspoon mustard (your preference)
- Pinch of black pepper
- 1 cup white wine
- 1 litre hot vegetable stock
- 2 cups Arborio rice
- 2 tablespoons cream or sour cream (your preference)
- Bunch of chopped fresh parsley
Preheat large frying pan on high heat, add olive oil, chicken, smoked bacon, pumpkin and fry until chicken starts to brown, approximately 3-4 minutes and keep stirring.
Add garlic, mustard, black pepper and Arborio rice and fry until rice becomes transparent, approximately 2-3 minutes and keep stirring. Add the wine and keep stirring until the rice has absorbed all the wine.
While stirring add the vegetable stock one ladle at a time, waiting for the rice to absorb all the stock before adding the next ladle. Keep repeating this for 15 minutes, then taste the risotto (check if rice is cooked to your liking). If necessary keep adding a ladle of stock and tasting until you are happy.
Add cream/sour cream and chopped parsley, and stir until combined.
Serve with freshly grated/shaved parmesan cheese and a chilled glass of riesling.