
Oven-baked chicken risotto with pumpkin and peas
10
9
9
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
This easy risotto is made using chicken, pumpkin and peas. Add some fresh herbs if you like a heavier flavour.
Ingredients
Pumpkin, butternut, raw
600 g, peeled, cut into 2.5cm pieces
Olive oil
2 tsp
Skinless chicken breast
360 g, (400g fat trimmed), cut into 2cm pieces
Leek(s)
1 whole, trimmed, halved, thinly sliced
Garlic
2 clove(s), crushed
Rice, arborio, dry
1½ cup(s), (300g)
Chicken stock
2¼ cup(s), (560ml)
Frozen green peas
1 cup(s), (120g)
Asparagus
2 bunch(es), trimmed, halved
Fresh basil
¼ cup(s)