Chicken, Pumpkin and Pesto Risotto
Ingredients
1/3 cup olive oil
1kg butternut pumpkin
1 cup water
2 large chicken breast fillets
1 onion
2 teaspoons crushed garlic
2 cups rice
5 cups chicken stock
190g jar basil pesto
Method
Peel pumpkin and onion.
Cut pumpkin into 2cm cubes.
Roughly chop onion.
Cut chicken into strips.
Heat 1 tablespoon of the oil in a frying pan over medium high heat.
Add pumpkin and cook tossing for 5 minutes.
Add water.
Cook for a further 8 minutes.
Drain.
Transfer to a plate and keep warm.
Heat 1 tablespoon of the oil in the frying pan over medium high heat.
Add chicken.
Cook until cooked through.
Remove to a plate and cover to keep warm.
Heat remaining oil in a large frying pan over medium heat.
Add onion and garlic.
Cook for 3 minutes.
Stir in rice and cook for 1 minute.
Add stock.
Bring to the boil.
Cover with a tight fitting lid.
Reduce heat to low.
Cook for 20 minutes stirring occasionally.
Stir chicken and pumpkin into the rice mixture.
Cover and cook for a further 5 minutes.
Stir through pesto and serve in bowls.
