Risotto

Page 1

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.


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.