Chicken & pumpkin risotto

• Preparation time 20 minutes
• Cooking time 40 minutes + 5 minutes standing time
• Serves 6

Ingredients

• oil for cooking
• 1 onion, thinly sliced
• 6 stalks celery, diced
• 1 red capsicum, diced
• 500g chicken breast fillet, cut into thin slices
• 1½ cups arborio rice
• 500g butternut pumpkin, diced into 2cm cubes
• 4 cups chicken stock, hot
• 375 ml can CARNATION Light and Creamy Coconut Flavoured Evaporated Milk
• parsley, chopped, to serve

Method

1. Heat oil in a large non-stick saucepan over medium heat. Add onion, celery and capsicum and cook for 5 minutes or until tender and lightly golden. Add chicken and cook for 5 minutes or until cooked through.
2. Add rice and pumpkin and stir until combined.
3. Add stock gradually, stirring until all the liquid has been absorbed. Finally add the CARNATION Light and Creamy Coconut Flavoured Evaporated Milk.
4. Remove from heat and stand for 5 minutes. Divide between serving bowls and sprinkle with parsley.

Nutrition

Australian Institute of Sport - From the "Survival for the Active Family" cookbook13 Mar 2020, Rice, survival-for-the-active-familyRice