Baked Chicken Pumpkin & Feta Risotto

Name: Baked Chicken Pumpkin & Feta Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5
Cuisine: Italian
Ingredients: 500g diced chicken breast; 1 tbsp olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 1.5 cups arborio rice; 1 litre chicken stock; 500g pumpkin, diced; 60g baby spinach; 200g Danish style feta, chopped; 1/4 cup grated parmesan cheese; 1 packet Mingle Lemon &amp; Herb seasoning

Rated 3.5 stars by 2 users

Cuisine

Italian

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Calories

545

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Ingredients

500g diced chicken breast
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1.5 cups arborio rice
1 litre chicken stock
500g pumpkin, diced
60g baby spinach
200g Danish style feta, chopped
1/4 cup grated parmesan cheese
1 packet Mingle Lemon & Herb seasoning

Directions

Preheat the oven to 180°C.
In a large pan, cook onion and garlic in oil.
Add chicken and brown, then stir in arborio rice. Add the seasoning.
Add chicken stock and pumpkin. Bring to a boil while stirring.
Transfer to a lidded casserole dish. Bake for 30 mins until the rice is tender.
Stir in spinach, feta and parmesan. Serve warm and portion into 5 serves.

Nutrition

per serving: Calories; 545

Amount/Serving % Daily Value

Protein: 56 grams