Chicken Spinach Pumpkin Risotto

Chicken Spinach Pumpkin Risotto. Chicken and Spinach Risotto in the Instant Pot Cooking With Carlee Tip pumpkin onto oven tray and bake for 15-20minutes until soft and lightly caramelised. 500g (17oz) chicken thigh, diced; 2 cups Arborio rice; ¼ (600g) Kent pumpkin, chopped into small pieces, 3 cups chopped; 1.25 litres (5 cups) chicken stock, or vegetable stock; 4 cups baby spinach; ½ cup grated parmesan cheese Method

Chicken and pumpkin risotto
Chicken and pumpkin risotto from www.bigoven.com

A wonderful winter warmer, this chicken risotto cooked in an Instant Pot (or other electric pressure cooker) is a family favorite at my place It's guaranteed to impress, just follow these simple steps for this easy recipe:

Chicken and pumpkin risotto

Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. Place in a plastic bag with the extra tablespoon of olive oil and shake to coat pumpkin evenly with the oil Heat the oil in the pan, add onion until lightly cooked and softened

Chicken, Pumpkin, Bacon & Baby Spinach Risotto Thermobliss. Place in a plastic bag with the extra tablespoon of olive oil and shake to coat pumpkin evenly with the oil Roasted pumpkin, tender chicken, and a blend of fresh vegetables make this dish both nutritious and filling

Creamy Chicken Pumpkin Risotto Sundried Tomatoes, & Spinach Bake Play Smile. Place into a ThermoServer (or similar) and allow to sit for 5-10 minutes to thicken. If you're looking for a cozy dinner option, this pumpkin and chicken recipe is the perfect choice