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Roasted pumpkin, zucchini, asparagus & spinach risotto with grilled chicken

35 - 40 minutes (15 minutes)

Serves 2

Spray olive oil
1 cup butternut pumpkin, diced into 1cm cubes
11/2 cups salt reduced vegetable stock
11/2 cups water
1 teaspoon olive oil
1/2 brown onion, finely chopped
1 small zucchini, finely diced
1 bunch asparagus, finely sliced
1/2 cup arborio rice
2 cups baby spinach leaves
2 tablespoons shaved parmesan cheese, to serve
2 x 100-120g lean chicken breast
1/2 teaspoon freshly cracked pepper

Preheat oven to 180°C. Line a small baking tray with baking paper. Place pumpkin on the baking tray and spray with olive oil. Bake for 15-20 minutes or until pumpkin is cooked and golden brown. Set aside.
Bring vegetable stock and water to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
Heat oil in a large saucepan over medium-high heat. Cook onion, zucchini, and asparagus stirring for 5-7 minutes or until softened.
Add rice and stir to coat. Reduce heat to low and add hot stock, a ladle/half a cup at a time, stirring continuously, until all the liquid has been absorbed. This process should take 20-25 minutes, and the rice should be tender and the risotto creamy.
While risotto is cooking, preheat a chargrill pan on medium-high heat. Cook chicken breast for 5-8 minutes each side or until cooked through. Transfer chicken to a plate, and season with cracked pepper. Slice chicken breast.
To finish the risotto, add pumpkin and spinach and stir gently to combine until spinach has wilted.
To serve, divide risotto between 2 bowls and top with parmesan cheese.
Place sliced chicken on top of risotto.

Roasted pumpkin, zucchini, asparagus & spinach risotto with grilled chicken

Ingredients

Method

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