Chicken, Pumpkin and Spinach Risotto

Chicken, Pumpkin and Spinach Risotto

By Pauline Phillips
0:10 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Medium

This is the most menu selection at my cooking parties. Add to that - a family favourite in my home as well. Its quick, features good nutrition and is gluten-free.

Ingredients

  • 1/2 Butternut pumpkin, peled and diced into 1cm pieces
  • 60ml Olive oil
  • 1 medium brown onion, peeled and finely chopped
  • 1 clove Garlic
  • 500 gm good italian Rice or Aborio
  • 1/2 cup white wine
  • 1.5 litres hot chicken or vegetable stock
  • 1/2 bag fresh baby spinach leaves
  • 2 teaspoons dried mixed herbs
  • 1 teaspoon Lemon zest
  • 30gm grated parmesan cheese
  • 1/2 shredded roast chicken
  • salt and pepper to taste

Step 1

Heat Pressure Cooker over medium heat, add the oil, onion and garlic.

Step 2

Continue to cook, stirring, until onion is soft but not brown.

Step 3

Add rice and stir well to coat with the oil. This also cooks off the starch.

Step 4

Add wine and cook until the liquid has been absorbed.

Step 5

Add the stock and pumpkin.

Step 6

Add the shredded chicken and mixed herbs. (include some skin from the chicken for extra flavour)

Step 7

Place the lid on the Pressure Cooker and lock. Keep on a higher heat until red button pops up. Once up drop heat to low (maintaining pressure though) and set 8 minutes on timer.

Step 8

Once timer is finished remove Pressure Cooker from heat and quickly release the pressure.

Step 9

Add spinach and parmesan, then stir through. Any extra liquid is normal, this is quickly absorbed.

Step 10

Add lemon zest, butter (if desired) and black pepper to taste.

Chef's Tips

I buy stock cubes and make my own quick stock by adding boiing water. By having the stock very hot it helps to bring the pressure cooker to pressure more quickly. This saves time and money. When zesting lemon or orange they both contain in the zest a natural oil. Be sure to zest over the top of the pot so that this precious oil goes into the food rather than getting left behind on your chopping board. Fresh herbs can certainly be used instead of dried in this recipe. Be sure to mix them up a little. Use parsley, chives, basil and/or oregano.

Reviews

Sheryl

I use One chicken breast & 1300mls of stock. The stock I warm in the microwave This cuts the time it takes to bring the pc. Up to pressure when the red button pops up!

Trinity

Super easy. My second time using a pressure cooker and second risotto. Turned out great. I may hold back 100 ml on the stock next time - personal like only, but then I didn't have a 1/2 chicken, just 1 chicken breast.

Brie

So easy and delicious! Family favourite in our household.

Gina

so easy and absolutely delicious and filling. highly recommend this recipe

red

Although the taste would have been great, the actually pressure cooker instructions were difficult to fallow (and I am a frequent cook). I ended up burning the bottom while there was still LOTS of stock left in the pot just sitting on the top. I tried to rescue the top, what did not taste like an ash tray was good but I did have to throw the whole dish away. Maybe if regular pot or slow cooker (oh I must experiment) cooking times where there as options more people can try this.

Mari

This is delicious and so easy. I used raw chicken and it turned out great.

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