Looking for something?

Organic Pumpkin risotto with chicken

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 500 g Hokkaido pumpkin washed deseeded and sliced (or use butternut squash)
  • 2 tbsps oil
  • 2 x 300 ml Knorr Organic Chicken Liquid Stock
  • 300 ml water
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 1 large garlic clove finely chopped
  • 1 handful rosemary washed
  • 300 g Arborio rice
  • 100 ml white wine (optional)
  • 300 g chicken breasts cut into 2cm cubes
  • handful fresh parsley leaves finely chopped
  • 50 g walnuts

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

372kcal

Energy (kJ)

1553kJ

Protein (g)

15.8g

Carbohydrate incl. fibre (g)

47.3g

Carbohydrate excl. fibre (g)

45.5g

Sugar (g)

3.2g

Fibre (g)

2.8g

Fat (g)

11.6g

Saturated fat (g)

1.6g

Unsaturated fat (g)

9.1g

Monounsaturated fat (g)

3.4g

Polyunsaturated fat (g)

5.3g

Trans fat (g)

0.0g

Cholesterol (mg)

29mg

Sodium (mg)

433mg

Salt (g)

1.08g

Vitamin A (IU)

5083IU

Vitamin C (mg)

7.9mg

Calcium (mg)

40mg

Iron (mg)

3.21mg

Potassium (mg)

464mg

Total

2230kcal

9319kJ

94.8g

284.1g

273.2g

19.4g

16.9g

69.7g

9.8g

54.8g

20.5g

31.9g

0.1g

177mg

2601mg

6.49g

30496IU

47.5mg

237mg

19.26mg

2783mg


  • 1 Pre-heat the oven to 220°C, 200°C fan, Gas 7.
  • 2 Place the pumpkin on a roasting tray and toss with the oil. Roast the pumpkin in the oven for 10-15minutes until soft and golden brown.
  • 3 Meanwhile, pour the Knorr Chicken stock and water in a saucepan and bring to the boil.
  • 4 Take the pumpkin and cut everything into chunks of about 2 cm.
  • 5 Add half of the pumpkin to the stock and let it simmer for about 20 minutes, keep the remaining pumpkin separate.
  • 6 After 20 minutes process the stock and pumpkin with a hand blender until smooth.
  • 7 Heat the olive oil and fry the onion, rosemary and garlic for 1-2 minutes to release the flavours
  • 8 Add the Arborio rice and fry gently for 2 minutes. Add the wine if used and bring to the boil
  • 9 Gradually add ladles of the pumpkin stock until the liquid is absorbed. Repeat adding the stock until the rice is “el dente”. Add the chicken halfway through the cooking
  • 10 Stir in the pumpkin that was set aside and heat through. Add a little more water if needed
  • 11 Season if necessary
  • 12 Finish the risotto with chopped parsley and walnuts on top