Pumped to make some Pumpkin Risotto? The best part, it’s quick, easy, tasty and cheesy. Tick all the boxes for protein, healthy fats, carbs, veggies and some nutritional Chicken Bone Broth Turmeric for some curcumin, zinc and B vitamins. This risotto is a great meal to last a few nights, feed many mouths or meal prep for your week.
Preheat the oven to 200 degrees fahrenheit and chop the pumpkin into small cubes. Bake the pumpkin with a splash of olive oil for 15-25 minutes until golden and cooked through, then set aside.
Heat olive oil in a heavy-based saucepan on medium. Add chicken and cook until brown on all sides and cooked through, set aside, cover and keep warm.
In a separate pot combine the vegetable stock, water, bone broth and turmeric until hot but not boiling.
Heat remaining oil in the same saucepan on medium. Sauté leek for 1-2 minutes, until starting to soften. Season to taste.
Deglaze the pan with the vinegar, stirring to loosen the caramelised bits.
Stir rice and smoked paprika through and cook for 1 minute or until they begin to become translucent.
Stir in 1 cup of hot stock and cook, stirring, until stock is absorbed. Continue adding stock 1 cup at a time until each addition is absorbed, stirring and simmering for about 20-25 minutes, until risotto is tender and creamy.
Add chicken and pumpkin and heat through.
Sprinkle on parmesan.
Preheat the oven to 200 degrees celsius and chop the pumpkin into small cubes. Bake the pumpkin with a splash of olive oil for 15-25 minutes until golden and cooked through, then set aside.
Heat olive oil in a heavy-based saucepan on medium. Add chicken and cook until brown on all sides and cooked through, set aside, cover and keep warm.
In a separate pot combine the vegetable stock, water, bone broth and turmeric until hot but not boiling.
Heat remaining oil in the same saucepan on medium. Sauté leek for 1-2 minutes, until starting to soften. Season to taste.
Deglaze the pan with the vinegar, stirring to loosen the caramelised bits.
Stir rice and smoked paprika through and cook for 1 minute or until they begin to become translucent.
Stir in 1 cup of hot stock and cook, stirring, until stock is absorbed. Continue adding stock 1 cup at a time until each addition is absorbed, stirring and simmering for about 20-25 minutes, until risotto is tender and creamy.
Add chicken and pumpkin and heat through.
Sprinkle on parmesan.
Pumpkin Risotto
With Chicken Bone Broth Turmeric
Easy peasy
4
30 mins
Pumped to make some Pumpkin Risotto? The best part, it’s quick, easy, tasty and cheesy. Tick all the boxes for protein, healthy fats, carbs, veggies and some nutritional Chicken Bone Broth Turmeric for some curcumin, zinc and B vitamins. This risotto is a great meal to last a few nights, feed many mouths or meal prep for your week.
Preheat the oven to 200 degrees fahrenheit and chop the pumpkin into small cubes. Bake the pumpkin with a splash of olive oil for 15-25 minutes until golden and cooked through, then set aside.
Heat olive oil in a heavy-based saucepan on medium. Add chicken and cook until brown on all sides and cooked through, set aside, cover and keep warm.
In a separate pot combine the vegetable stock, water, bone broth and turmeric until hot but not boiling.
Heat remaining oil in the same saucepan on medium. Sauté leek for 1-2 minutes, until starting to soften. Season to taste.
Deglaze the pan with the vinegar, stirring to loosen the caramelised bits.
Stir rice and smoked paprika through and cook for 1 minute or until they begin to become translucent.
Stir in 1 cup of hot stock and cook, stirring, until stock is absorbed. Continue adding stock 1 cup at a time until each addition is absorbed, stirring and simmering for about 20-25 minutes, until risotto is tender and creamy.
Add chicken and pumpkin and heat through.
Sprinkle on parmesan.
Preheat the oven to 200 degrees celsius and chop the pumpkin into small cubes. Bake the pumpkin with a splash of olive oil for 15-25 minutes until golden and cooked through, then set aside.
Heat olive oil in a heavy-based saucepan on medium. Add chicken and cook until brown on all sides and cooked through, set aside, cover and keep warm.
In a separate pot combine the vegetable stock, water, bone broth and turmeric until hot but not boiling.
Heat remaining oil in the same saucepan on medium. Sauté leek for 1-2 minutes, until starting to soften. Season to taste.
Deglaze the pan with the vinegar, stirring to loosen the caramelised bits.
Stir rice and smoked paprika through and cook for 1 minute or until they begin to become translucent.
Stir in 1 cup of hot stock and cook, stirring, until stock is absorbed. Continue adding stock 1 cup at a time until each addition is absorbed, stirring and simmering for about 20-25 minutes, until risotto is tender and creamy.
