Chicken, pumpkin and leek risotto
3 tbsp oil 1 leek sliced thinly 2 cloves garlic, crushed 2 cups of arborio or calrose rice 1/2 cup white wine (optional) 6 cups hot chicken stock 2 cups pumpkin, chopped into 2cm pieces 2 tsp chopped
|1||Leek, thinly sliced|
|2||Garlic cloves, crushed|
|2 cups||Arborio rice, or calsrose rise|
|½ cup||White wine, optional|
|6 cups||Chicken stock, hot|
|2 cups||Pumpkin, chopped into 2cm pieces|
|2 tsp||Fresh sage, chopped, or 1 tbsp dried sage|
|2 cups||Chicken, cooked, chopped|
|½ cup||Parmesan cheese, to stir through|
|¼ cup||Pine nuts, lightly toasted, to serve|
- Heat oil in a large thick-based pot, add the leek and garlic then cook gently for 5 minutes. Add rice and stir to coat with oil. Add the wine and stir until absorbed.
- Stir in 1 cup of hot stock along with the pumpkin and sage. When stock is absorbed add another cup and continue adding stock in this way until stock is used and the rice is tender.
- When the rice is cooked stir in chicken and heat until piping hot. Stir through parmesan, pine nuts and serve.