Chicken, pea and pumpkin risotto

Shake up dinnertime with this tasty recipe. The best part It costs no more than a tenner to make for the whole family!

Recipe «Chicken, pea and pumpkin risotto» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 295g arborio rice, 2 Massel chicken style stock cubes, crumbled , 1L boiling water, 600g pumpkin, peeled, deseeded, cut into 1cm pieces, 110g frozen peas , 20g shredded parmesan, 2 chicken thigh fillets, cut into 2cm pieces, Shaved parmesan, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 295g arborio rice 
• 2 Massel chicken style stock cubes, crumbled 
• 1L boiling water 
• 600g pumpkin, peeled, deseeded, cut into 1cm pieces 
• 110g frozen peas 
• 20g shredded parmesan 
• 2 chicken thigh fillets, cut into 2cm pieces 
• Shaved parmesan, to serve 

Instructions

1. Heat 3 teaspoons of the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 1 minute.
2. Stir the stock cube and water in a large jug until stock cube dissolves. Add stock and pumpkin to the pan. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 20 minutes or until the stock is absorbed and pumpkin is tender.
3. Add the peas and cook, stirring occasionally, for 5 minutes or until the peas are heated through and the rice is tender. Stir in the parmesan.
4. Meanwhile, heat the remaining oil in a non-stick frying pan. Cook the chicken, stirring occasionally, for 5 minutes or until golden and cooked through. Stir the chicken into the risotto.
5. Divide the risotto among serving bowls and top with shaved parmesan.