Baked Chicken and Pumpkin Risotto

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Lisa Stanton-Smith
  • 1 cup arborio rice
  • 2 large chicken thigh
  • 6 button mushrooms
  • 1/2 pumpkin (approx. 500g)
  • 1 handful fresh chives
  • 3 cups (750ml) chicken stock
  • Optional: goats cheese to serve

Preheat oven to 180 degrees celsius. Start by removing skin and seeds of pumpkin. Then slice into 2cm cubes (approx.) and place into a 20x20cm or larger baking dish. Roughly slice the chives and mushrooms and pop them in the dish as well. Cut the chicken into bite size pieces and pop them in the baking dish. Add remaining ingredients, except goats cheese, and stir everything to combine. Cover with a lid or some foil and place in the oven to cook for 1 – 1+ 1/4 hours. Stirring around the half way mark and again after about 50mins of cooking. Doesn’t need to be exact. If risotto hasn’t absorbed enough liquid after an hour, simply remove the lid and place back in the oven to cook. This should encourage some evaporation. Once desired consistency is reached, remove from oven to cool a little. Serve with some fresh herbs and goats cheese if desired. Enjoy!

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