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Organic Pumpkin risotto with chicken

A comforting and fragrant dish made with hearty pumpkin and rosemary
  • 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