Smoked Chicken And Pumpkin Risotto Recipes

AWESOME CHICKEN & PUMPKIN RISOTTO

Steps:

• Bake the pumpkin pieces in a 180C oven for 15 minutes and put aside.
• Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. After chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (Alternatively, you can cut into cubes first and then stir-fry).
• While doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.
• Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.
• Stir over low heat until the liquid has been absorbed.
• Add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.
• Keep adding stock in this way, stirring constantly.
• Just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.
• Remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.

SMOKED CHICKEN AND PUMPKIN RISOTTO

Steps:

• In a heavy saucepan fry the chopped peanuts, and the diced pumpkin in oil over moderate heat, stirring occasionally, until the peanuts are golden, about 2 minutes.
• With a slotted spoon, transfer peanuts and pumpkin to a bowl.
• Add the rice to oil in a pan and cook over a moderately low heat, stirring every minute.
• Add the chopped onions, the diced smoked chicken and the mixed spice, fry for further 2 minutes.
• Add the chicken stock and bring to boil.
• Cover the rice and cook over very low heat until water is absorbed and rice is tender, about 13 minutes.
• Add 1/4 cup double cream and reduce for 2 minutes.
• Remove pan from heat and let the rice stand undisturbed for 5 minutes.
• Meanwhile, finely chop basil.
• Fluff rice with a fork and stir in the basil, peanuts and pumpkin, season with salt and white pepper.