Creamy Chicken, Pumpkin & Silverbeet Risotto

Serves: 4 | Cooking Time: 50 mins

OrganicBox Ingredients

  • 500g chicken tenderloins or thighs
  • 500g Jap pumpkin, peeled and cut into 2cm cubes
  • 1 medium brown onion (approx. 180g), finely diced
  • ½ bunch silverbeet (approx. 150g), stems finely sliced and leaves roughly chopped

Pantry

  • 1½ cups Arborio rice
  • 1L chicken stock, warmed
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 garlic cloves, crushed
  • ½ cup grated parmesan
  • Salt and pepper

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Toss the pumpkin with 1 tablespoon of olive oil, season with salt and pepper, then spread onto a baking tray. Roast for 25–30 minutes until tender and caramelised.
  3. Meanwhile, heat the remaining olive oil and butter in a large saucepan over medium heat.
  4. Add the onion, silverbeet stems and garlic. Cook for 4–5 minutes until softened.
  5. Dice the chicken into bite-sized pieces and add to the pan. Cook for 4–5 minutes until lightly browned.
  6. Stir in the Arborio rice and cook for 2 minutes until coated.
  7. Add the warm stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding the next.
  8. Continue until all the stock has been absorbed and the rice is creamy (approximately 20 minutes).
  9. Stir through the roasted pumpkin, silverbeet leaves and parmesan.
  10. Season to taste and serve immediately.

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