Chicken and vegetable risotto

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 320 g arborio rice
• 450 g chicken thigh fillets, diced
• 300 g Kent pumpkin, small cubes
• 150 g frozen peas
• 1 brown onion, finely diced
• 1.2 l salt-reduced chicken stock, hot
• 40 g parmesan, grated, pasteurised
• 2 tbsp extra virgin olive oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Brown the chicken in the oil until cooked through, then set aside.
2. 2Step 2. Soften the onion, add the rice and stir for a minute.
3. 3Step 3. Add the hot stock a ladle at a time, stirring, for about 20 minutes, adding the pumpkin after ten minutes.
4. 4Step 4. Stir in the peas, chicken and parmesan and cook for a final two minutes until everything is steaming hot.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.