Chicken Pumpkin, Spinach & Mushroom Risotto

Chicken Pumpkin, Spinach & Mushroom Risotto is the perfect winter comfort food! I know quite a few people fear making risotto, but it’s rather easy, it just requires your full attention as you can’t leave the stove while it’s cooking.


You can add or omit any of the vegetables listed below, and if you have leftovers you can make arancini the following night and serve on a bed of salad or greens.

I generally use chicken thigh or leftover shredded roast or BBQ chicken but you can use breast if you prefer.

Ingredients –
2 cups of Arborio rice
300g chicken thigh fillet diced into small cubes
1 brown onion finely diced
1 leek finely sliced
1 cup of baby spinach leaves
4 button mushrooms halved and thinly sliced
300g butternut pumpkin cubed
1/4 cup of frozen peas
1 teaspoon of crushed garlic
1 tablespoon of olive oil
1 tablespoon of butter
2.5 tablespoons of Vegeta gourmet stock
7.5 cups of water
*Parmesan to serve on top

Method –
To a saucepan add the water, Vegeta and pepper and bring to the boil. Once boiling, turn the heat onto a low simmer as it needs to remain hot to continually add to the rice.

In a large frypan on medium-high heat, add the the olive oil and half the butter. Add the chicken, onion, leek and garlic and cook for 3-4 minutes. Add the rice and fold it through so the grains are well coated and cook for one minute stirring often.

Turn the heat down to medium, add the mushrooms and pumpkin, fold through and then add one soup ladle of the stock and stir.

Keep stirring the risotto and once all the liquid is absorbed from the pan and the rice appears dry add another ladle.

Keep repeating this process until you have one ladle of stock remaining in the pot (will take 25-30 mins). The rice should be tender yet slightly firm to the bite. Add the peas spinach and the last of the stock, stir well and turn the heat off.

Fold through the remaining butter and serve immediately with Parmesan cheese.

Ultimate winter dinner our family love!

Arancini – I use the leftovers to make arancini the following night. Add a cup of grated mozzarella to the risotto, stir through and roll into bite size balls. Dip the balls into flour, into a whisked egg and then into panko or breadcrumbs and deep fry in vegetable oil until golden.


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