This Chicken and Pumpkin Risotto is an easy 30-minute meal for one. It’s a nourishing midweek meal that’s super quick to whip up and is absolutely mouth-watering.
The recipe is a great way to use up any leftover roast chicken and other extra ingredients in your fridge.
- 1/2 chicken breast (or 1 cup roast chicken), cut into small pieces
- 50g pumpkin, cubed
- 30g baby spinach
- 1/2 cup Arborio rice
- 2 cups chicken stock
- 1/2 brown onion, sliced
- 1 tablespoon extra virgin olive oil
- 15g parmesan cheese, freshly shaved
In a medium saucepan, boil the pumpkin until just tender. Remove and put to the side.
Heat one tablespoon of oil in a wok and fry the chicken (or lightly heat if using roast chicken pieces) and onion together until browned. Remove and place aside.
In the saucepan, bring chicken stock to a boil.
Meanwhile, add the rice and remaining oil to the wok and fry for three minutes, stirring constantly. Add half a cup of stock to the rice, and bring to the boil. Gradually add the remaining stock, half a cup at a time. Rice should become soft on the outside with a crunchy middle. The rice should still have some remaining liquid at the last stage of adding all the stock.
Finally, add the spinach and chicken and pumpkin. Top with freshly shaved parmesan and enjoy!
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