recipes
Roasted Pumpkin & Chicken Risotto
Risotto with pumpkin, chicken and spinach.
serves 4
15 min prep
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ingredients
| 2 cups diced butternut pumpkin Spray oil 2 teaspoons oil 2 teaspoons butter 1 cup frozen Birds Eye Chopped Onions 2 cloves garlic, peeled and crushed 1 tablespoon Leggo's Tomato Paste 1½ cups Arborio rice 4 cups boiling chicken stock 300g skinless chicken thigh fillets, thinly sliced 1 cup baby spinach 1 tablespoon grated parmesan cheese Cracked black pepper for serving |
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instructions
step 1
Lightly spray pumpkin with oil and cook in a preheated oven at 200°C for 15 minutes.
step 2
Meanwhile, heat oil and butter in a large saucepan and cook frozen Birds Eye Chopped Onions and garlic for 2-3 minutes, add Leggo's Tomato Paste and rice and cook for a further minute, stirring continually.
step 3
Add boiling chicken stock one cup at a time, until absorbed, stirring continually. Add chicken with the last cup of stock and allow too cook through.
step 4
Stir in roasted pumpkin and baby spinach. Serve immediately sprinkled with cracked black pepper.
recipe tip
Serve with extra grated parmesan cheese.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2110kJ (505Cal) | 406kJ (97Cal) |
| Protein | 26.6g | 5.1g |
| Fat- Total | 12.3g | 2.4g |
| - Saturated | 4.4g | 0.8g |
| Carbohydrate | 69.9g | 13.4g |
| - Sugars | 7.8g | 1.5g |
| Dietary Fibre | 2.7g | 0.5g |
| Sodium | 1470mg | 282mg |
| Potassium | 676mg | 130mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Roasted Pumpkin & Chicken Risotto
Roasted Pumpkin & Chicken Risotto
Risotto with pumpkin, chicken and spinach.
ingredients
2 cups diced butternut pumpkin
Spray oil
2 teaspoons oil
2 teaspoons butter
1 cup frozen Birds Eye Chopped Onions
2 cloves garlic, peeled and crushed
1 tablespoon Leggo's Tomato Paste
1½ cups Arborio rice
4 cups boiling chicken stock
300g skinless chicken thigh fillets, thinly sliced
1 cup baby spinach
1 tablespoon grated parmesan cheese
Cracked black pepper for serving
instructions
step 1
Lightly spray pumpkin with oil and cook in a preheated oven at 200°C for 15 minutes.
step 2
Meanwhile, heat oil and butter in a large saucepan and cook frozen Birds Eye Chopped Onions and garlic for 2-3 minutes, add Leggo's Tomato Paste and rice and cook for a further minute, stirring continually.
step 3
Add boiling chicken stock one cup at a time, until absorbed, stirring continually. Add chicken with the last cup of stock and allow too cook through.
step 4
Stir in roasted pumpkin and baby spinach. Serve immediately sprinkled with cracked black pepper.
serves 4 15 min prep recipe tip
Serve with extra grated parmesan cheese.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au