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Chicken and Pumpkin Baked Risotto

An easy ,no stir risotto from Donna Hay. Submitted by bronnie from Australia.

ethnicity
 International
meal
 Main
diet
 gluten free
prep time
 10 mins
cook time
 45 mins
serves
 4
700g pumpkin
5 cups chicken stock
60g butter
2 cups arborio rice
¼ cups flat-leaf parsley
½ cups parmesan cheese, grated
300g chicken, cooked and cubed
sea salt and cracked pepper

1. Place the pumpkin, stock, butter and rice in a deep caserole dish and cover with lid or foil.
2. Bake at 190°C for about 30 min then stir and cook another 15 min until all the stock is absorbed.
3. When risotto has finished baking stir throu ... [ for more, click full recipe ]


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