Ingredients Jump to Instructions ↓

  1. 100g pumpkin, cubed

  2. 1 chicken breast fillet, cubed

  3. 1 onion, sliced

  4. 2 tablespoons extra virgin olive oil

  5. 750ml chicken stock

  6. 60g baby spinach

  7. 185g arborio rice

  8. 30g Parmesan cheese, freshly grated

Instructions Jump to Ingredients ↑

  1. Boil the pumpkin until just tender.

  2. In a large saucepan, fry the chicken and onion with 1 tablespoon of the oil until browned. Place aside in bowl when cooked.

  3. Bring chicken stock to the boil in small saucepan, the stock needs to be hot when you add it to the rice.

  4. Add 1 tablespoon oil to the saucepan, add rice and fry for 3 minutes. Keep stiring the coat the rice evenly.

  5. Stiring all the time, add a ladle of stock to rice. Bring to the boil. Keep adding the stock a ladle at a time, but make sure the stock is being absorbed by the rice in between each extra addition of stock. You want your rice to be soft on the outside with a crunchy middle.

  6. Your rice should still have some remaining liquid at the last stage of adding all the stock. Now add your spinach and chicken, then finally add the pumpkin.

  7. Serve with freshly grated Parmesan.


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