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
- 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.
