Ingredients
400g pumpkin
peeled and diced into 2cm cubes (approx)
4 cups real chicken stock
25g butter
1 brown onion
1 clove garlic
minced
1 cup arborio rice
½ cup white wine
0.5 lemon
juiced
½ cup parmesan
grated
1 cup roast chicken
diced or shredded
Allergy Advice
Contains Dairy
Equipment
- 1 medium saucepan
- 1 large frying pan
- 1 ladle
Instructions
- Place pumpkin and stock in a medium saucepan and bring to the boil.
- Boil for 5 minutes to soften the pumpkin then turn off heat and cover until needed.
- In a large frying pan, melt butter then saute onion, followed by the garlic and saute for 2-3 minutes.
- Add rice, lightly season with salt and pepper then stir to distribute the heat evenly through the rice.
- Add wine, stirring to prevent sticking- once 90% of the wine has absorbed, add two ladles of stock and pumpkin.
- Continue stirring to prevent sticking and even cooking.
- When rice absorbs 80% of liquid, add more of the stock and pumpkin and continue adding until all gone. You will need to mash the pumpkin lumps when stirring.
- Remove from heat; add lemon juice, parmesan and roast chicken. Put a lid on the pan and rest for 5 minutes.
- Fold through and serve.
Notes
Tip
This is a great recipe to use with leftover roast chicken or bought BBQ chicken.
Tip
The stock is well seasoned so you really do not need to add extra salt.
Tip
Always make sure you dice the pumpkin small so it breaks down quickly.
