Always wanted to cook the perfect risotto??

                    The trick is don’t stir it – agitate!         

This is a beautiful recipe, easy to cook and full of flavour.

Perfect for using up that left over roast chicken!

(Serves 2)

4 cups (1 litre) chicken stock
60 g butter
1 small onion, finely chopped
1-2 garlic clove, crushed and finely chopped
1½ cups (300g) arborio rice
⅓ cup (80ml) white wine
40g of pine nuts, toasted
40g of parmesan, finely grated
200g pumpkin, peeled, seeded and grated
200g of cooked chicken, chopped
50g Danish feta, crumbed
75g of fresh spinach
Olive oil , to drizzle
Fresh Pepper




Chicken  Pumpkin Rissoto



1. Bring the stock to the boil in a medium saucepan with 1 cup (250ml) water. Reduce heat and simmer,
covered, until required.
2. Melt one-third of the butter in a large frying pan and cook the onion and garlic over medium heat until
translucent. Add the rice and coat in the butter. Pour the wine in around the edge of the pan.
3. Add the hot stock mixture a little at a time, just enough to cover the rice. Simmer, agitate (shaking) the
pan occasionally until the stock is absorbed. Keep adding the stock in batches, shaking the rice as it cooks.
NO stirring!! This will take about 25 mins or until all the stock is used and the rice is al dente.
4. Meanwhile, combine the pumpkin and half the remaining butter in a medium saucepan. Cook, covered
over a medium-low heat, stirring occasionally, for about 10-15 mins until very soft.
5. Add the remaining butter to the rice, along with the chopped chicken, pumpkin pieces, spinach and the
parmesan. Ok now you can use a spoon…..Gently fold through until just combined. Spoon onto a serving
plate and crumble the fetta over. Sprinkle with the pine nuts, drizzle with olive oil and garnish with basil

Enjoy, it’s delicious!!

Remember to look at our previous Newsletters for other wonderful recipes for Spring!