Chicken, Pumpkin And Sage Risotto

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The ingredient of Chicken Pumpkin And Sage Risotto

• 600g kent pumpkin peeled seeded cut into 2cm pieces
• 1 1 2 tablespoons olive oil
• 4 cups 1l chicken stock
• 2 sticks celery finely chopped
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 1 2 cups arborio rice
• 1 2 cup 125ml white wine
• 800g coles rspca approved chicken breast fillets
• 1 2 cup 40g parmesan finely grated
• 50g butter chopped
• 1 3 cup sage leaves

The Instruction of chicken pumpkin and sage risotto

• preheat oven to 180c line a baking tray with baking paper place the pumpkin on the tray and drizzle with 1 teaspoon of oil toss to combine bake for 25 30 mins or until pumpkin is tender
• meanwhile bring stock to the boil in a saucepan over medium heat reduce heat to low and keep at a gentle simmer
• heat 2 teaspoons of oil in a large saucepan over medium heat add the celery and onion and cook stirring for 5 mins or until onion softens add the rice and cook stirring for 2 mins or until the grains appear glassy add the wine and cook stirring constantly for 2 3 mins or until the wine is absorbed add u00bd cup 125ml of the simmering stock to the rice mixture stirring constantly with a wooden spoon until the liquid is completely absorbed continue adding u00bd cupfuls of stock stirring after each addition until the liquid is absorbed for 20 mins or until the rice is tender yet firm to the bite and the risotto is creamy
• while the risotto is cooking heat remaining oil in a large frying pan over medium heat season chicken and add to the pan cook for 5 mins each side or until cooked through transfer to a plate and thickly slice melt butter in the frying pan over medium heat add sage leaves and cook for 3 mins or until butter is browned and sage is crisp
• add the pumpkin and parmesan to the rice mixture stir to combine divide the risotto among serving plates top with chicken and butter mixture

Nutritions of Chicken Pumpkin And Sage Risotto

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