3 cups diced pumpkin
3 tbsp olive oil
1L Campbell's Real Stock - Chicken
2 chicken breasts, diced into bite-size pieces
1 onion, diced
2 cloves garlic, crushed
1 1/2 cups arborio rice
1/2 cup fresh basil leaves, torn
1/4 cup parmesan cheese, grated
extra grated parmesan and basil, to garnish
Preheat oven to 200°C. Place pumpkin in a roasting pan, toss through 1 tbsp oil and bake for 20-30 minutes until soft and golden.
Meanwhile, place Campbell's Real Stock in a saucepan, bring to the boil, reduce heat to low and simmer to keep warm.
Heat 1 tbsp oil in a saucepan over medium to high heat and cook chicken for 5 minutes or until browned. Remove, set aside and keep warm.
Heat remaining oil in the saucepan. Add onion and garlic and cook for 5 minutes until softened. Add rice and stir for 1 minute to coat with oil. Return chicken to pan.
Add 250ml (1 cup) warm stock to rice and stir constantly over medium heat until stock has been absorbed. Continue adding the stock 1 cup at a time, stirring after each addition until all the stock has been absorbed and rice is just tender. Gently stir through roasted pumpkin, basil and parmesan. Serve sprinkled with extra parmesan and garnished with fresh basil.
This Risotto is the yummiest thing I have made for dinner in a while, it has jam packed full of flavour and is fairly easy to make too! I found the recipe on the Campbell's Kitchen website and although I didn't follow it to the letter I would highly recommend this recipe if you want to create a tasty dinner that is a little bit different from what you would normally cook.
The recipe is easy to follow and is really easy. I didn't roast the pumpkin I boiled it so that it was softer to eat and I didn't think my kids would like the taste of basil so I added some peas to add a bit of green. They were minted peas too so that added even more flavour to the dish. The other thing I did differently was that I didn't have any Parmesan cheese I only had a Parmesan/mozzarella mix of grated cheese so ours was probably cheesier than the original recipe but it was actually really nice with the added mozzarella taste.
I had never cooked risotto before so was a bit nervous but as long as you keep adding the stock 1 cup at a time the rice cooks up nice and tender. I thought it looked gluggy when it was done but after it sat for a few minutes all the extra moisture absorbed and although it is a more moist rice dish it didn't taste gluggy at all. I will definitely be making this recipe again and you should also check out the website as there are lots of other delicious sounding recipes on there.
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