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Roasted Chicken with Pumpkin and Spinach Risotto
Roasted Chicken with Pumpkin and Spinach Risotto

Roasted Chicken with Pumpkin and Spinach Risotto
A comforting and nutritious dinner featuring seasonal pumpkin and spinach.
Roasted Chicken with Pumpkin and Spinach Risotto
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 300
    g
     pumpkin
  • 100
    g
     spinach
  • 200
    g
     arborio rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Chicken with Pumpkin and Spinach Risotto
Instructions:
  1. Preheat oven to 200°C.
  2. Season chicken breasts with salt and pepper.
  3. Roast chicken in the oven for 25-30 minutes until cooked through.
  4. Dice pumpkin and roast in the oven for 20 minutes until tender.
  5. In a pan, heat olive oil over medium heat.
  6. Sauté chopped onion and minced garlic until translucent.
  7. Add arborio rice and cook for 2 minutes, stirring constantly.
  8. Gradually add chicken stock, stirring frequently until rice is creamy and cooked.
  9. Stir in roasted pumpkin and spinach until spinach wilts.
  10. Remove from heat and stir in parmesan cheese.
  11. Serve risotto topped with sliced roasted chicken.
Nutrition Per Serving 1200 g Per 100g
Energy 850 kcal 71 kcal
Protein 60 g 5.0 g
Fibre 8 g 0.7 g
Salt 1.5 g 0.1 g
Sugar 5 g 0.4 g
Carbohydrates 90 g 7.5 g
Fat 30 g 2.5 g
  • 2
    item
     chicken breast
  • 300
    g
     pumpkin
  • 100
    g
     spinach
  • 200
    g
     arborio rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Season chicken breasts with salt and pepper.

Roast chicken in the oven for 25-30 minutes until cooked through.

Dice pumpkin and roast in the oven for 20 minutes until tender.

In a pan, heat olive oil over medium heat.

Sauté chopped onion and minced garlic until translucent.

Add arborio rice and cook for 2 minutes, stirring constantly.

Gradually add chicken stock, stirring frequently until rice is creamy and cooked.

Stir in roasted pumpkin and spinach until spinach wilts.

Remove from heat and stir in parmesan cheese.

Serve risotto topped with sliced roasted chicken.

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