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Roasted pumpkin, zucchini, asparagus & spinach risotto served with a grilled chicken breast
heartfoundation.org.au|Helpline 13 11 12

Roasted pumpkin, zucchini, asparagus & spinach risotto served with a grilled chicken breast

35 - 40 minutes (15 minutes)
Serves 2
  • Spray olive oil
  • 1 cup butternut pumpkin, diced into 1cm cubes
  • 1 ½ cups salt reduced vegetable stock (*see tip)
  • 1 ½ cups water
  • 1 teaspoon olive oil
  • 1/2 brown onion, finely chopped
  • 1 small zucchini, finely diced
  • 1 bunch asparagus, finely sliced
  • 1/2 cup arborio rice
  • 2 cups baby spinach leaves
  • 2 tablespoons shaved parmesan cheese, to serve
-
  • Spray olive oil
  • 2 x 100-120g lean chicken breast
  • 1/2 teaspoon freshly cracked pepper
  1. Preheat oven to 180°C. Line a small baking tray with baking paper. Place pumpkin on the baking tray and spray with olive oil. Bake for 15-20 minutes or until pumpkin is cooked and golden brown. Set aside.
  2. Bring vegetable stock and water to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
  3. Heat oil in a large saucepan over medium-high heat. Cook onion, zucchini, and asparagus stirring for 5-7 minutes or until softened.
  4. Add rice and stir to coat. Reduce heat to low and add hot stock, a ladle/half a cup at a time, stirring continuously, until all the liquid has been absorbed. This process should take 20-25 minutes, and the rice should be tender and the risotto creamy.
  5. While risotto is cooking, preheat a chargrill pan on medium-high heat. Cook chicken breast for 5-8 minutes each side or until cooked through. Transfer chicken to a plate, and season with cracked pepper. Slice chicken breast.
  6. To finish the risotto, add pumpkin and spinach and stir gently to combine until spinach has wilted. 
  7. To serve, divide risotto between 2 bowls and top with parmesan cheese. Place sliced chicken on top of risotto.

Tip

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