CHICKEN AND PUMKIN RISOTTO
INGREDIENTS 25 g unsalted butter15 ml olive oil 280 ml unsalted chicken stock 1 small onion, peeled and chopped 280 g boneless chicken breast, skinned and diced 1 small pumpkin or butternut squash, peeled and diced 100 g risotto rice RECIPE Step1: Heat the butter and oil in a pan, and brown the onion and chicken for about 2 minutes. Add the pumpkin or butternut squash and the risotto rice and fry whilst stirring constantly for about 20 minutes, or until the rice becomes translucent.
Step3: Stir in a small amount of the hot chicken stock and simmer. Keep adding small quantities of the stock and stir regularly for about 20-25 minutes until the rice is soft and all of the stock is absorbed. Leave to cool slightly and serve, or divide into portions and freeze.