Chicken Thigh and Super-Veggie Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 1head broccoli
• 250g butternut pumpkin
• 2clov garlic
• 300g chicken thigh fillets
• 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 3cm chunks. Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Brown chicken
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned. Remove from the pan with a slotted spoon, leaving the flavoured oil in the pan.
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. Add the stock and bring to the boil. Reduce the heat to medium, cover and cook for 10 mins.
4. Step 4 — Add chicken and veggies
   Stir the chicken, pumpkin and broccoli florets into the rice mixture and cook, covered, for a further 10 mins or until the liquid is absorbed, the chicken is cooked through and the rice and veggies are tender. Remove the pan from the heat 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