Risotto with Chicken, Mushrooms and Roasted Pumpkin …
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Serves: 6 – 8
 
Ingredients …
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, crushed
  • 1 ½ cups arborio rice
  • 4 cups chicken stock
  • 1 cup water
  • 1 teaspoon chicken stock powder
  • salt, pinch
  • 300g mushrooms, chopped
  • 2 cups chicken, cooked and shredded
  • 1 cup frozen peas, defrosted and heated through
  • 2 – 3 cups pumpkin, cubed and roasted
  • 3 shallots, sliced finely
  • 1 – 1 ½ cups parmesan, grated
Method …
  1. Heat oil and butter gently in a large heavy-based saucepan. Add garlic and simmer gently until garlic sizzles.
  2. Add rice and stir for 2 minutes.
  3. Add chicken stock one cup at a time. Simmer gently after each addition until stock is absorbed before adding the next cup of stock.
  4. Add cup of water, chicken stock powder, salt and mushrooms. Cook for one minute.
  5. Add chicken, peas, pumpkin and shallots and cook for a further minute until the ingredients have heated through.
  6. Add grated parmesan and stir through until melted. Serve.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2014/06/15/risotto-with-chicken-mushrooms-and-roasted-pumpkin/