Chicken, Pumpkin and Baby Spinach Risotto

Chicken, Pumpkin and Baby Spinach Risotto

20150501 171502Serves 4


  • 1 tbsp oil
  • 500gms Chicken Breast, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 700gms Butternut Pumpkin, cubed
  • 1.5 cups Aborio Rice
  • 1 ltr Vegetable Stock
  • 100g bag Rainbow Fresh Baby Spinach
  • 1/4 cup Parmesean Chese, freshly grated


Heat oil in a large pan and cook chicken until golden brown. Once cooked remove chicken from pan and set aside.

In the same pan cook onion until softened then add garlic, pumpkin and rice and cook for 1min.

Add stock, bring to the boil, then reduce heat to simmer and cover for 20mins (or until rice is just cooked), stirring occasionally.

Remove from heat and stir through parmesan, baby spinach and chicken.

Cover and let stand for 5mins before serving.

Miranda's Tip - I quite often add bacon, about 2 rashers, diced, at the onion stage.





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