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How to make Pumpkin risotto with roasted chicken

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 1 1/2 litres (6 cups) chicken stock
  • 1 tablespoon olive oil
  • 3 large shallots, peeled, finely chopped
  • 3 cloves garlic
  • 2 sprigs fresh thyme
  • 600g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • 2 cups (400g) arborio rice
  • 1 cup dry white wine
  • 1/3 cup parmesan cheese, finely grated, plus extra to serve
  • 500g (2 medium) chicken breast fillets
  • 30g unsalted butter
  • 2 cups brussels sprouts, outer leaves
  • 2 tablespoons pine nuts
  • 1/2 orange, zest

Method

  • Step 1 For the Risotto: Heat chicken stock in a large saucepan over medium heat. Cover and keep hot.
  • Step 2 Place another large, heavy-based, high-sided frying pan or a shallow saucepan over medium heat. Heat oil. Add shallots and cook for 1 min. Add garlic and thyme and cook for 2-3 mins, until shallots have softened. Add pumpkin and cook for a further 2-3 mins until slightly browned. Season with salt and pepper.
  • Step 3 Add rice and stir to coat in oil.
  • Step 4 Pour in wine and cook, stirring constantly, for about 2 mins, or until absorbed.
  • Step 5 Add a ladleful of hot stock at a time and cook, stirring constantly with a wooden spoon to help release starch, over mediumlow heat for about 20 mins until stock is absorbed and rice is tender and creamy.
  • Step 6 Remove from heat, stir in parmesan, allowing residual heat to finish cooking the rice. Remove thyme stems.
  • Step 7 For the Roasted Chicken: Preheat oven to 180°C or 160°C fan.
  • Step 8 While the risotto is cooking, heat a heavy-based, large, ovenproof frying pan over medium high heat. Season chicken on both sides with salt and pepper.
  • Step 9 When pan is hot, add oil then chicken and cook for 2 mins on one side until golden.
  • Step 10 Place pan in oven and roast for 8-10 mins, turning halfway through, until chicken is just cooked through. Remove pan from oven and rest chicken before slicing.
  • Step 11 For the Brussels Sprouts: Heat a heavy-based, medium frying pan over medium heat. Add half the butter and cook until it begins to bubble and becomes pale golden. Add remaining butter and cook until golden and foamy. Add sprout leaves and cook for 2 mins, tossing until golden and just wilted.
  • Step 12 Add pine nuts and orange zest and cook for 2-3 mins until pine nuts are pale golden.
  • Step 13 To Serve: Spoon risotto onto 4 plates or serving bowls.
  • Step 14 Thinly slice chicken across the grain and arrange over risotto.
  • Step 15 Top with brussels sprout mixture and more parmesan and serve immediately.