Chicken, Pumpkin & Sage Risotto

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SERVES FOUR
PREP TIME: 40 MINS
COOK TIME: 25 MINS

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Ingredients

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1/2 PUMPKIN OF CHOICE, CHOPPED INTO 2CM CUBES

1 TRAY CHICKEN TENDERLOINS OR BREASTS CHOPPED

1L OF CHICKEN STOCK OR 2X STOCK CUBES AND 1L WATER

3 STALKS CELERY, DICED

1 BROWN ONION, DICED

4 GARLIC CLOVES, MINCED

1/3 CUP WHITE WINE

1 AND 1/2 CUPS ARBORIO RICE

LARGE HANDFUL THYME, LEAVES PICKED & DICED

1/3 CUP SAGE LEAVES

2 TBSP BUTTER

OLIVE OIL

SALT & PEPPER

JUICE OF 2 LEMONS

1/3 CUP GRATED PARMESAN CHEESE, TO SERVE

PICKED THYME LEAVES, FOR GARNISH

CHILLI OIL, OPTIONAL TO SERVE

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Utensils

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ROASTING TRAY

BAKING PAPER

GARLIC MINCER

SHARP KNIVES

MEDIUM MIXING BOWL

LARGE SAUCEPAN

MEDIUM SAUCEPAN (FOR HEATING STOCK)

MEDIUM FRYPAN

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Method

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1. PREHEAT OVEN TO 180C. LINE BAKING TRAY AND TOSS CHOPPED PUMPKIN IN A DRIZZLE OF OLIVE OIL, SALT & PEPPER. ROAST FOR 25-30 MINUTES BEFORE REMOVING.
   

2. IN A MEDIUM MIXING BOWL, TOSS HALF OF THE MINCED GARLIC, THE CHICKEN, JUICE OF 1 LEMON, DRIZZLE OF OLIVE, SALT & PEPPER, THYME AND SAGE LEAVES AND 1 TBSP OF MELTED BUTTER TO COAT CHICKEN. SET ASIDE.
   

3. BRING THE STOCK TO A BOIL IN A MEDIUM SAUCEPAN AND REDUCE HEAT TO LOW TO KEEP AT A SIMMER.
   

4. IN A LARGER SAUCEPAN, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD ONION AND CELERY, STIRRING FOR A FEW MINUTES OR UNTIL THE ONION SOFTENS AND BECOMES TRANSLUCENT. ADD REST OF THE GARLIC, STIRRING FOR A FEW MINUTES.
   

5. ADD THE RICE, STIRRING FOR A FEW MINUTES UNTIL IT APPEARS GLASSY. POUR IN THE WINE, STIRRING UNTIL IT IS ABSORBED.
   

6. ADD STOCK IN HALF CUP INCREMENTS, STIRRING UNTIL THE LIQUID IS ABSORBED. CONTINUING UNTIL ALL STOCK HAS BEEN ADDED, UNTIL THE RICE IS TENDER, ABOUT 15 TO 20 MINUTES.
   

7. WHILE THE RISOTTO IS COMING TOGETHER, COOK THE CHICKEN IN A FRYPAN OVER MEDIUM TO HIGH HEAT UNTIL GOLDEN AND COOKED THROUGH. TRANSFER TO A PLATE AND SLICE.
   

8. MELT A LITTLE MORE BUTTER IN THE FRY PAN AND ADD SAGE LEAVES UNTIL BUTTER IS GOLDEN AND SAGE IS CRISP.
   

9. ADD THE PUMPKIN, CHICKEN, A SPRINKLE OF PARMESAN AND LEMON JUICE TO THE RICE, TOSSING TO COMBINE.
   

10. DIVIDE BETWEEN BOWLS.
    

11. TOP WITH SAGE MIXTURE, FRESH THYME, A SPRINKLE OF PARMESAN AND CHILLI OIL AS AN OPTIONAL ADDITION. ENJOY!

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