Risotto is a comfort food the whole family can enjoy, but it’s often impractical to stand at the stove stirring and stirring while your to-do list seems to grow by the minute.
Enter the no-stir risotto! The below dish asks for about 10 minutes of your time, then pretty much cooks itself. And, of course, it’s delicious!
600g butternut pumpkin, peeled and cut into small (3cm) pieces
Olive oil spray
1 tbsp olive oil
1 brown onion, peeled and diced
1 garlic clove, peeled and finely chopped
500g chicken breast, chopped into 3-4cm pieces
Sea salt and freshly ground pepper, to taste
Zest of one lemon
1 1/2 cups (330g) Arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 cup frozen peas
1/2 cup parmesan cheese, freshly grated
100g snow peas, trimmed and blanched
Preheat oven to 180°C. Place pumpkin pieces on an oven tray, spray to coat with the olive oil and cook for 15 minutes or until pumpkin is cooked and tender.
Meanwhile, heat the olive oil in a heavy, ovenproof pan (with a lid) over medium heat and cook onion and garlic for 5 minutes.
Add chicken, lemon zest, salt and pepper and cook for another 5 minutes, stirring regularly. Add rice and cook, stirring, for 1 minute or until lightly coated in oil.
Pour over the stock and wine, cover with a lid or tightly fitted layer of foil and place in the oven for 30 minutes, or until the rice is cooked and the stock nearly all absorbed.
Remove from the oven and stir through the frozen peas (they will cook thanks to the risotto’s heat), add cooked pumpkin and most of the parmesan.
Add the snow peas and sprinkle with the remaining cheese. Serve with warm crusty bread and a simple green salad.
*This recipe serves 4 – if you double it, the leftovers are great for making risotto cakes the next day.
You could swap the pumpkin with sweet potato. The peas can also be substituted or alternated with sweet corn. And if you fancy bumping up the veggie factor, at the point of adding the peas you could also stir through some thinly sliced button mushrooms or trimmed and blanched asparagus spears.
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