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Chicken, Mushroom, Pumpkin & Spinach Risotto Recipe

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by Sue W (subscribe)
Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on: www.etsy.com.au/shop/CorellasByTheBay
Published August 31st 2020
A healthy recipe for two
Do you have a favourite risotto recipe that you go back to, time and time again? This recipe below, is on our dinner rotation regularly, as it is easy to make, healthy, filling and there is usually a small amount of leftovers for the next day. It does require standing by the stove for about half an hour, stirring the pot occasionally and adding more stock as required, but the results are worth it if you love a tasty risotto.

Feel free to use this recipe as a base and add your own favourite ingredients, such as pine nuts, kale, feta cheese, leek, beans, different types of mushrooms or BBQ chicken instead of chicken thighs. The best part of cooking is changing a recipe to suit your own tastes, so why don't you give it a try this weekend? I can guarantee that you won't be hungry afterwards!

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Fill up with risotto!


Ingredients

500g butternut pumpkin (cut into 2cm cubes)
1 litre (4 cups) chicken stock
200g mushrooms (diced)
1 brown onion (finely chopped)
2 garlic cloves (finely chopped)
300g skinless chicken thighs (fat removed, diced)
1.5 cups arborio rice
100g baby spinach leaves




What To Do

Step 1: Preheat oven to 200 degrees. Lay the pumpkin cubes on a lined tray and cook for 20 - 30 minutes, until browned on edges.

Step 2: Pour the stock into a medium saucepan and bring to a low simmer on a back burner of the stove.

Step 3: On a front burner, heat 1 tablespoon of olive oil in a large saucepan and cook chicken for 5 minutes until browned. Transfer to a plate with a paper towel to absorb the fat.

Step 4: Add mushrooms to the saucepan and cook until soft. Transfer to plate with chicken.

Step 5: Add another 1 tablespoon olive oil to the saucepan and add onion and garlic. Stir for 5 minutes.

Step 6: Add rice and stir for 1 minute to coat. Return chicken and mushrooms to the pan.

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Steps 1 - 6, creating the base of the risotto


Step 7: Add 1 ladle of stock to the saucepan, and stir until it is absorbed. Repeat adding the stock, 1 ladle at a time, until all the excess stock has been absorbed (which takes about 20 - 30 minutes).

Step 8: Stir through pumpkin, spinach and a generous amount of cracked pepper and serve.

Add your own favourite ingredients and enjoy a risotto this weekend!


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Steps 7 - 8, ladle the stock in one at a time, then add the spinach, pumpkin and pepper


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Dinner is served!!

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Why? Healthy & yum!
When: All year around, but perfect for the colder months!
Where: Make at home
Cost: Budget friendly
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