Chicken Pumpkin Risotto Recipe
Jazz up your regular rice dish with this chicken and pumpkin risotto. Enjoy the simplicity of cooking in a one-pot-wonder aka. the Microwave Pressure Cooker. Add all ingredients, place in your microwave and voila! The best roasted pumpkin and chicken recipe out there - yes we may be a little biased.
SERVES: 4 Persons
PREPARATION TIME: 10 min
COOKING TIME: 20 min
INGREDIENTS
- 1.5 cups Arborio rice
- 1 medium onion,
- 300 g skinless chicken breast fillets,
- 1 corn cob,
- 1 cup peeled diced pumpkin (2.5cm cubes)
- 3.5 cups chicken stock
- 1.5 tbsp white miso
- 2 cups baby spinach
METHOD
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Combine all ingredients, except spinach, in Micro Pressure Cooker. Secure cover and cook in microwave on high/100%/900 watts for 20 minutes*.
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Stand until pressure indicator drops, remove cover and stir in spinach and some pepper.
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Tip: Miso is a fermented product with great health benefits and has a salty savoury flavour. If you prefer not to use this, omit and stir in grated parmesan or some feta with the spinach.
*Times may vary depending on microwave wattage.
See all our microwave safe containers to reheat your left overs for lunch the next day! Alternatively safely store your delicious risotto in our fridge storage containers
