Difference between revisions of "Pumpkin Risotto"
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Preheat oven to 190 degrees. |
Preheat oven to 190 degrees. |
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Place rice, stock, butter, & pumpkin in an ovenproof dish and cover tightly with lid or aluminium foil. Bake for ''at least'' 45 mins or until rice & pumpkin are soft. |
Place rice, stock, butter, & pumpkin in an ovenproof dish and cover tightly with lid or aluminium foil. Bake for ''at least'' 45 mins (usually takes 1 1/2 hours) or until rice & pumpkin are soft. |
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While risotto is baking, add a little oil to frying pan over medium heat and cook chicken until cooked through. Allow to cool slightly, then chop. |
While risotto is baking, add a little oil to frying pan over medium heat and cook chicken until cooked through. Allow to cool slightly, then chop. |
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Revision as of 11:04, 3 May 2008
Ingredients
- 2 cups arborio rice
- 5 cups chicken stock
- 60g butter
- 700g pumpkin, peeled & diced
- olive oil
- 2-3 chicken breasts
- 1/2-1 cup finely grated Parmesan cheese
- cracked black pepper
- 2-3 tbsp chopped flat-leaf parsley
Method
Preheat oven to 190 degrees.
Place rice, stock, butter, & pumpkin in an ovenproof dish and cover tightly with lid or aluminium foil. Bake for at least 45 mins (usually takes 1 1/2 hours) or until rice & pumpkin are soft.
While risotto is baking, add a little oil to frying pan over medium heat and cook chicken until cooked through. Allow to cool slightly, then chop.
Remove risotto from oven and stir the chicken, Parmesan, pepper, and parsley through it continuously for approx 5 mins.
Source
Donna Hay 'Modern Classics'
