Creamy and nutritious chicken risotto with pumpkin and spinach

More often than not, a healthy and delicious meal can be difficult and time-consuming to make. However, this deceptively simple recipe brings the exquisite flavours of Italy to your dining table with a healthy twist that only enhances its flavour profile. It also serves four, which is perfect for a family dinner or meal prepping!

Ingredients

• 2 pieces of chicken breast (you can use more or less depending how much chicken you like) cleaned and diced.
• 200g peeled and cubed pumpkin
• 150g baby spinach
• 2 cups rice
• 1 litre of chicken stock
• Half a brown onion chopped finely
• 1 clove of garlic, crushed
• 2tbsp olive oil
• Salt and pepper
• Chilli flakes, oregano and fresh parsley

Method

1. Heat olive oil in a pan and sauté finely chopped onion until lightly cooked and softened. Then, add crushed garlic and stir for approximately 20 seconds.
2. Add chicken breasts and cook until browned. Be sure to keep mixing everything together to avoid burning.
3. Once browned, remove from pan and place in a bowl. Cover and set aside for later, or get a kitchen helper to shred it for easier mixing-in for later.
4. Add the rice to the pan and very quickly cover it, and toast in oil for about 30 seconds.
5. Add 1 litre of chicken stock to the pan and stir through.
6. Once the stock has been absorbed, add cubed pumpkin. Stir this through and allow to cook.
7. Reintroduce the chicken and stir through.
8. Add spinach and stir through until wilted.
9. Add seasoning as preferred. A good spice mix we recommend is chilli flakes, oregano and fresh parsley. Use salt and pepper to augment the flavour to your liking.
10. Serve with a sprinkle of parmesan cheese if you like and enjoy!

Note: Taste testing is very important with risotto because you want all the flavours to blend and harmonise with each other. If you want the rice a bit more cooked, then add more liquid and cook for a few more minutes. Alternatively, if there is still too much liquid, you can cover the whole pot with a lid and let it absorb for 2 minutes. Rice can absorb and continue to cook in the heat without having the stove on.