3.12 Chicken & Pumpkin Risotto – Low-Fuss – Rice & Pasta
Just for a change of pace, I thought I’d end this season
on a savoury note. But don’t despair, I’ll be putting up a sweet bonus recipe
very soon!
This is not a proper risotto like the one from a few
weeks ago, this is the easy way, but it still delivers all the flavour and
comfort for only a fraction of the effort.
To my Italian relatives, I apologise for messing with
traditional recipes again. But don’t knock it until you’ve tried it!
Ingredients:
350g chicken breast, diced
200g pumpkin, peeled and diced
2 cups jasmine rice
1.2 L chicken stock
1 large brown onion, diced
2 large garlic cloves, minced
150mL dry white wine
50g baby spinach leaves
1 tbsp mixed Italian herbs
¼ cup grated parmesan
1 large egg, at room temperature
2 tbsp cream
Zest of ½ lemon
Salt & pepper
Olive oil (for frying)
This may be more ingredients than a standard Low-Fuss
recipe, but most of it you can buy already prepped. Almost every supermarket
sells pre-diced chicken breast and, as usual, for the pumpkin I use butternut
squash which has already been peeled and diced.
You aren’t hallucinating, I did say jasmine rice in a
risotto. Normal risotto rices take too long to cook, with all the stirring and
whatnot, plus I like the extra hint of flavour that jasmine rice brings. You
can use regular long white rice instead if you prefer. I’m not sure how basmati
rice would work here, but feel free to test it if you want.
‘Mixed Italian herbs’ is usually a combination of dried
sage, rosemary, marjoram and/or thyme. If you want to use a specific one of
these herbs, they should all go well with both chicken and pumpkin. Fresh herbs
are always good, but dried herbs require no preparation.
Method:
1. Fry the onion and garlic in some oil with a pinch of
salt over a medium-high heat until browned.
2. Add the diced chicken and fry until browned.
3. Add the pumpkin and fry for 1-2 minutes.
4. Add the white wine and herbs and allow to simmer for
at least 30 seconds.
5. Stir in the rice.
6. Add 1/3 of the stock and stir until bubbling.
7. Reduce the heat to low, cover, and leave to simmer for
7 minutes.
8. Stir in half of the remaining stock, cover, and leave
to simmer for another 7 minutes.
9. Stir in the remaining stock, cover, and leave to
simmer for a final 7 minutes.
10. Stir in the spinach leaves and check the texture of
the rice. (It should be basically cooked, and hopefully it has not dried out
too much. If not, add an additional 150-200ml boiling water and allow to simmer
for another 5 minutes or so until the desired consistency is reached.)
11. In a small bowl or jug, whisk together the egg,
cream, parmesan, lemon zest and a pinch of salt and pepper until combined.
12. Stir the egg mixture through the risotto until
combined.
13. Serve immediately. (TIP: Sprinkle some toasted pine nuts and shaved parmesan cheese on top to give
it a boost. I have been known to use crumbled feta instead of shaved parmesan
if I have some hanging around in the fridge.)
Makes enough to serve 3-5 people.
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