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| Chicken, Pumpkin and Leek Risotto |
Ingredients
3 tablespoons oil
1 leek sliced thinly
2 cloves garlic, crushed
2 cups Arborio rice
½ cup white wine (optional)
6 cups hot chicken stock
2 cups pumpkin, chopped into 2cm pieces
‘2 teaspoons chopped fresh sage or 1 tablespoon dried
2 cups cooked chicken chopped
½ cup parmesan cheese
¼ cup pine nuts lightly toasted
Method
1) Heat oil in thick based pot, add leek and garlic and cook gently for 5 minutes. Add rice and stir to coat with oil. Add wine and stir until absorbed.
2) Stir in 1 cup of the hot stock along with the pumpkin and sage. When the stock is absorbed, add another cup of stock and continue this way until the stock is used and the rice is tender.
3) When the rice is cooked, stir in the chicken and heat until piping hot. Stir through the parmesan cheese, sprinkle with pine nuts and serve.
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