Chicken, Pumpkin and Spinach Risotto
This is the most menu selection at my cooking parties. Add to that – a family favourite in my home as well. It’s quick, features good nutrition and is gluten-free.
Ingredients
- 1/2 Butternut pumpkin, peeled and diced into 1cm pieces
- 60ml Olive oil
- 1 medium brown onion, peeled and finely chopped
- 1 clove Garlic
- 500 gm of good Italian Rice or Arborio
- 1/2 cup white wine
- 1.5 litres hot chicken or vegetable stock
- 1/2 bag fresh baby spinach leaves
- 2 teaspoons dried mixed herbs
- 1 teaspoon Lemon zest
- 30gm grated parmesan cheese
- 1/2 shredded roast chicken
- salt and pepper to taste
Step 1
Heat Pressure Cooker over medium heat, add the oil, onion and garlic.
Step 2
Continue to cook, stirring, until the onion is soft but not brown.
Step 3
Add rice and stir well to coat with the oil. This also cooks off the starch.
Step 4
Add wine and cook until the liquid has been absorbed.
Step 5
Add the stock and pumpkin.
Step 6
Add the shredded chicken and mixed herbs. (include some skin from the chicken for extra flavour)
Step 7
Place the lid on the Pressure Cooker and lock. Keep on a higher heat until a red button pops up. Once up drop the heat to low (maintaining pressure though) and set 8 minutes on the timer.
Step 8
Once the timer is finished remove the Pressure Cooker from heat and quickly release the pressure.
Step 9
Add spinach and parmesan, then stir through. Any extra liquid is normal, this is quickly absorbed.
Step 10
Add lemon zest, butter (if desired) and black pepper to taste.
Chef’s Tips
I buy stock cubes and make my quick stock by adding boiling water. Having the stock very hot helps to bring the pressure cooker to pressure more quickly. This saves time and money. When zesting lemon or orange they both contain in the zest a natural oil. Be sure to zest over the top of the pot so that this precious oil goes into the food rather than getting left behind on your chopping board. Fresh herbs can certainly be used instead of dried in this recipe. Be sure to mix them up a little. Use parsley, chives, basil and/or oregano.
Chicken, Pumpkin and Spinach Risotto
Ingredients
- 1/2 Butternut pumpkin
- 60 ml Olive oil
- 1 Medium Brown onion, peeled and finely chopped peeled and finely chopped
- 1 Clove Garlic
- 500 gm Good Italian Rice or Aborio
- 1/2 cup White wine
- 1.5 litres Hot chicken or vegetable stock
- 1/2 bag Fresh baby spinach leaves
- 2 tsp Dried mixed herbs
- 1 tsp Lemon Zest
- 30 gm Grated parmesan cheese
- 1/2 Shredded roast chicken
- Salt and pepper to taste
Instructions
- Heat Pressure Cooker over medium heat, add the oil, onion and garlic.
- Continue to cook, stirring, until onion is soft but not brown.
- Add rice and stir well to coat with the oil. This also cooks off the starch.
- Add wine and cook until the liquid has been absorbed.
- Add the stock and pumpkin.
- Add the shredded chicken and mixed herbs. (include some skin from the chicken for extra flavour)
- Place the lid on the Pressure Cooker and lock. Keep on a higher heat until red button pops up. Once up drop heat to low (maintaining pressure though) and set 8 minutes on timer.
- Once timer is finished remove Pressure Cooker from heat and quickly release the pressure.
- Add spinach and parmesan, then stir through. Any extra liquid is normal, this is quickly absorbed.
- Add lemon zest, butter (if desired) and black pepper to taste.
