Chicken Breast and Super-Veggie Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 1head broccoli
• 250g butternut pumpkin
• 2clov garlic
• 300g chicken breast fillet
• 1pcs vegetable stock cubes
• 150g arborio rice
• 10g Tuscan seasoning
• 120g cream cheese
• 625ml (2½ cups) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Cut the broccoli stem into 1cm chunks, then cut the head into small florets. Peel the pumpkin and cut into 2cm chunks. Crush or finely chop the garlic. Cut the chicken into 2cm chunks. Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Cook chicken
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 3-4 mins until golden and just cooked through. Remove from the pan with a slotted spoon, leaving the flavoured oil in the pan. Cover the chicken to keep warm.
3. Step 3 — Start risotto
   Cook the onion and garlic in the same pan over medium heat, stirring, for 4 mins or until softened. Add the broccoli stem, rice and Tuscan seasoning, season with salt and pepper and stir to combine.
4. Step 4 — Add veggies and chicken
   Add the stock to the rice mixture and bring to the boil. Reduce the heat to medium, cover and cook for 10 mins. Stir in the pumpkin and broccoli florets and cook, covered, for a further 10 mins or until the liquid is absorbed and the rice and veggies are tender. Remove the pan from the heat. Stir in the chicken and any resting juices and stand, covered, for 5 mins.
5. Step 5 — Serve up
   Gently stir the cream cheese into the risotto. Taste, then season with salt and pepper (see Kitchen hack). Divide the chicken and veggie risotto among bowls and enjoy!
6. Step 6 — Kitchen hack
   Risotto is best served immediately after cooking, as the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the risotto.

Allergens

Sulfit, Milch