Name: Chicken, pumpkin and pea risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 1/2 cup shredded cooked chicken; 2/3 cup frozen baby peas, thawed; 2 teaspoon finely chopped lemon thyme; 2 teaspoon finely grated lemon zest; 1/3 cup shaved parmesan

Chicken, pumpkin and pea risotto

Serves 2

Prep

15M

Cook

35M

Total

50M

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Ingredients

1 1/2 cup shredded cooked chicken

2/3 cup frozen baby peas, thawed

2 teaspoon finely chopped lemon thyme

2 teaspoon finely grated lemon zest

1/3 cup shaved parmesan

Method

1.Bring stock and 1 cup water to the boil in a medium saucepan. Reduce heat; hold at a simmer.

2.Melt butter in a large heavy-based saucepan over moderate heat until foaming. Cook and stir onion and garlic for 2-3 minutes or until onion softens. Add rice; cook and stir for 2 minutes. Reduce heat.

3.Add a ladle of stock to rice mixture; stir constantly until all liquid is absorbed. Continue to add stock, 1 ladle at a time, stirring constantly until all liquid is absorbed before adding more. Add pumpkin with last ladle of stock. This will take about 35 minutes or until rice is tender but firm to the bite.

4.Stir in chicken, peas, half the thyme and half the zest. Stir until heated. Season with salt and pepper. Spoon into bowls: serve topped with remaining thyme and zest and parmesan.

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Method

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