Chicken & Pumpkin Baked Risotto

READY IN: 55mins

INGREDIENTS

  • 700gbutternut pumpkin
  • 60gbutter
  • 4cupschicken stock (1ltr)
  • 1cupwater
  • 2cupsarborio rice
  • 2tablespoonsfresh parsley (or 1 tblsp dried parsley)
  • 12 cupparmesan cheese, grated
  • 700gchicken breasts
  • salt, and to tasteor pepper, to taste
  • NUTRITION INFO

    Serving Size: 1 (519) g

    Servings Per Recipe:6

    Calories: 657.1

    Calories from Fat 212 g 32 %

    Total Fat 23.6 g 36 %

    Saturated Fat 10.3 g 51 %

    Cholesterol 108.2 mg 36 %

    Sodium 507.9 mg 21 %

    Total Carbohydrate72.5 g 24 %

    Dietary Fiber 4.2 g 16 %

    Sugars 5.2 g 20 %

    Protein 37.2 g 74 %

    DIRECTIONS

  • Pre heat oven to 190°C Heat the stock and water.
  • Peel and cut the pumpkin into small cubes (approx 1.5 cm)and place in a deep casserole dish with butter, rice and heated stock and water. Cover with lid or foil .
  • Bake in oven for about 30 minutes, stir, and then cook for another 15 to 30 minutes until allthe stock/water is absorbed.
  • While risotto is cooking, slice the chicken breasts lengthwise to make them thinner and pan fry in a hot fry pan until brown and just cooked. Allow to cool and cut into cubes of a similar size to the pumpkin pieces.
  • When risotto has finished baking, stir through the chicken pieces, parsley and Parmesan cheese, and season to taste with salt/pepper.
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