Easy Pumpkin, Chicken and Green Bean Risotto

Easy Pumpkin, Chicken & Green Bean Risotto

Unexpectedkindness is themost powerful,least(1)

Easy Pumpkin, Chicken and Green Bean Risotto

Serves 4.

Ingredients:

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 295g (1 1/3 cups) risotto rice
  •  1 litre of Organic Chicken Stock
  • 600g pumpkin, peeled, deseeded, cut into 1cm pieces
  •  110g green beans (or peas)
  •  20g (1/4 cup) Organic Parmesan cheese (grated)
  • 2 chicken thigh fillets, cut into 2cm pieces
  • Extra Parmesan, to serve
  1. Heat 3 teaspoons of the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 1 minute.
  2. Add stock and pumpkin to the pan. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 20 minutes or until the stock is absorbed and pumpkin is tender.
  3. Add the green beans and cook, stirring occasionally, for 5 minutes or until the beans are heated through and the rice is tender. Stir in the parmesan.
  4. Meanwhile, heat the remaining oil in a non-stick frying pan. Cook the chicken, stirring occasionally, for 5 minutes or until golden and cooked through. Stir the chicken into the risotto.
  5. Divide the risotto among serving bowls and top with shaved parmesan.
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