Roasted Pumpkin & Chicken Risotto

Serves: 4
Preparation Time: 15
Cooking Time: 40


  • 3 cups diced pumpkin
  • 3 tbsp olive oil
  • 1L Campbell's Real Stock - Chicken
  • 2 chicken breasts, diced into bite-size pieces
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 1/2 cups arborio rice
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup parmesan cheese, grated
  • extra grated parmesan and basil, to garnish


  1. Preheat oven to 200°C. Place pumpkin in a roasting pan, toss through 1 tbsp oil and bake for 20-30 minutes until soft and golden.

  2. Meanwhile, place Campbell's Real Stock in a saucepan, bring to the boil, reduce heat to low and simmer to keep warm.

  3. Heat 1 tbsp oil in a saucepan over medium to high heat and cook chicken for 5 minutes or until browned. Remove, set aside and keep warm.

  4. Heat remaining oil in the saucepan. Add onion and garlic and cook for 5 minutes until softened. Add rice and stir for 1 minute to coat with oil. Return chicken to pan.

  5. Add 250ml (1 cup) warm stock to rice and stir constantly over medium heat until stock has been absorbed. Continue adding the stock 1 cup at a time, stirring after each addition until all the stock has been absorbed and rice is just tender. Gently stir through roasted pumpkin, basil and parmesan. Serve sprinkled with extra parmesan and garnished with fresh basil.


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