Oven-baked chicken risotto with pumpkin and peas
Pumpkin, butternut, raw
600 g, peeled, cut into 2.5cm pieces
Skinless chicken breast
360 g, (400g fat trimmed), cut into 2cm pieces
1 whole, trimmed, halved, thinly sliced
2 clove(s), crushed
Rice, arborio, dry
1½ cup(s), (300g)
2¼ cup(s), (560ml)
Frozen green peas
1 cup(s), (120g)
2 bunch(es), trimmed, halved
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Season with salt and pepper. Bake for 25–30 minutes or until tender.
- Meanwhile, heat oil in a large flameproof casserole dish over medium heat. Cook chicken and leek, stirring, for 5 minutes or until leek has softened. Add garlic and rice and stir to coat.
- Add 1½ cups (357ml) stock and bring to the boil. Remove from heat. Cover with a lid and bake with pumpkin for 15 minutes. Add peas and bake for a further 5 minutes or until liquid is almost absorbed and rice is tender.
- Meanwhile, boil, steam or microwave asparagus until just tender. Drain. Remove risotto from oven and stir in roasted pumpkin and remaining stock. Sprinkle risotto with basil and serve with the asparagus.