Baked Chicken and Pumpkin Risotto

Name: Baked Chicken and Pumpkin Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Italian, Mediterranean, European
Ingredients: 2 cups arborio or other risotto rice; 5 cups (2 pints) chicken stock; 60g (2 oz) butter; 700g (23 oz) pumpkin, peeled and diced; 3 chicken breast fillets; ½/ cup finely grated parmesan cheese; 2 tablespoons chopped flat-leaf parsley leaves; olive oil; sea salt; cracked black pepper

3 steps

Prep:5minCook:35min

Updated at: Thu, 17 Aug 2023 01:09:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories510.7 kcal (26%)

Total Fat16.4 g (23%)

Carbs65.2 g (25%)

Sugars5.4 g (6%)

Protein23.8 g (48%)

Sodium532.7 mg (27%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 cupsarborio rice

or other risotto

5 cupschicken stock

60gbutter

700gpumpkin

peeled and diced

3chicken breast fillets

½ cupparmesan cheese

finely grated

2 tablespoonsflat-leaf parsley leaves

Instructions

Step 1

Preheat the oven to 190°C (375°F). Place the rice, stock, butter and pumpkin in an ovenproof dish and cover tightly with a lid or aluminium foil. Bake for 30 minutes or until the rice is soft.

Step 2

While the risotto is baking, add a little oil to a frying pan over medium heat and cook the chicken for 4 minutes each side or until cooked through. Allow to cool slightly, then chop.

Step 3

Remove the risotto from the oven and stir the chicken, parmesan, salt, pepper and parsley through it continuously for 5 minutes, or until the risotto is creamy. Serve immediately.