Pumpkin risotto with roasted chicken, brussels sprouts & pine nuts
Serves 4, prep time 20 mins, cook time 35 mins
Ingredients: 1 1/2 litres (6 cups) chicken stock
1 tbsp olive oil
3 large shallots, peeled, finely chopped
3 cloves garlic, finely chopped
2 sprigs fresh thyme
600g butternut pumpkin, peeled, seeded, cut into 1cm pieces
2 cups (400g) Arborio rice
1 cup dry white wine
1/3 cup finely grated parmesan, plus extra to serve
500g (2 medium) Coles Brand
RPSCA Approved Chicken Breast Fillets
1 tbsp olive oil
BRUSSELS SPROUTS & PINE NUTS
30g unsalted butter
2 cups brussels sprout outer leaves
2 tbsp pine nuts
zest of 1/2 orange
For the risotto
Heat chicken stock in a large saucepan over medium heat. Cover and keep hot.
Place another large, heavy-based, high-sided frying pan or a shallow saucepan over medium heat. Heat oil. Add shallots and cook for 1 min. Add garlic and thyme and cook for 2-3 mins, until shallots have softened. Add pumpkin and cook for a further 2-3 mins until slightly browned. Season with salt and pepper.
Add rice and stir to coat in oil.
Pour in wine and cook, stirring constantly, for about 2 mins, or until absorbed.
Add a ladleful of hot stock at a time and cook, stirring constantly with a wooden spoon to help release starch, over medium-low heat for about 20 mins until stock is absorbed and rice is tender and creamy.
Remove from heat, stir in parmesan, allowing residual heat to finish cooking the rice. Remove thyme stems.
For the roasted chicken
Preheat oven to 180*C or 160*C fan.
While the risotto is cooking, heat a heavy-based, large, ovenproof frying pan over medium high heat. Season chicken on both sides with salt and pepper.
When pan is hot, add oil then chicken and cook for 2 mins on one side until golden.
Place pan in oven and roast for 8-10 mins, turning halfway through, until chicken
is just cooked through. Remove pan from oven and rest chicken before slicing.
For the brussels sprouts:
Heat a heavy-based, medium frying pan over medium heat. Add half the butter and cook until it begins to bubble and becomes pale golden. Add remaining butter and cook until golden and foamy. Add sprout leaves and cook for 2 mins, tossing until golden and just wilted.
Add pine nuts and orange zest and cook for 2-3 mins until pine nuts are pale golden.
Spoon risotto onto 4 plates or serving bowls.
Thinly slice chicken across the grain and arrange over risotto.
Top with brussels sprout mixture and more parmesan and serve immediately.