When I was doing the menu plan for this week I thought "stuff the kids, I'm cooking this for me" and, because doing anything as simple as following instructions in a book is just boring, my first successful risotto is in fact my own recipe.
500g butternut pumpkin, diced
olive oil spray
rosemary
sea salt
1.5L chicken stock
1 cup white wine
2 tablespoons olive oil
50g butter
500g chicken breast fillet, diced
1 white onion, thinly sliced
2 cloves garlic, crushed
2 1/2 cups arborio rice
2 cups firmly packed baby spinach leaves
1/2 cup shaved Parmesan
1 tablespoon lemon juice
- Spread the diced pumpkin on a baking tray lined with baking paper, spray with oil and sprinkle lightly with rosemary and salt. Bake at 220°C until tender.
- Heat the stock and wine in a saucepan and keep it at a low simmer.
- Heat the oil and butter in a large non-stick pan, add the chicken and cook until lightly browned. Remove the chicken from the pan.
- Add the onion and garlic to the pan and cook until soft and golden. Stir in the rice until well coated.
- Add the stock 1/2 cup at a time stirring constantly over a medium heat, each time waiting until all the liquid is absorbed before adding the next 1/2 cup. It should take about 20 minutes to do this. Taste test the rice, if it's still a little on the firm side add hot water in small amounts and continue stirring until the rice is cooked through.
- Add the chicken and cook for about 5 minutes. Stir in the baby spinach, lemon juice and Parmesan and cook for a few minutes more. Add the cooked pumpkin and fold through gently. Season with salt and freshly ground pepper.
4 comments:
Hmmmm that photo and recipe made me hungry Mim! Must admit, i've never been a fan of risotto, as mum's was always horribly gluggy, and the few i've tried in restaurants always seemed really oily.
Might have to give your recipe a crack...
Yummy!
I've never made pumpkin risotto but I do love risotto unfortunately DH not so much.
The first time I made it for him he thought he was getting Rice Risotto that horrible packet stuff and was very concern at how sloppy it was.
We both just commented here http://buggydoo.blogspot.com/2008/07/first-times-free-next-time-we-make-you.html#links the interweb is a small small place.
Hyper, I think there is a certain unavoidable glug factor to risotto though it shouldn't be too gluggy. And oily is right out - ugh!
Great minds think alike AH! Or at any rate they read the same stuff :)
Nice work, Mim!!
I love risotto, which is why I curse that I'm not sodding allowed to eat arborio rice any more ARGH!! I make it with risoni now, instead.
Risotto's great, because there are just so many things you can do with it. A great one is lemon parsley risotto, which I serve with seared tofu, but would be great with chicken or fish. Or the eggplant and kalamata olive risotto topped with rocket.... *daydreams about creamy risotto goodness*
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