Pumpkin, mushroom and chicken risotto.

1 tablespoon olive oil
1 medium brown onion
3 cloves garlic
150 grams mushrooms
150 grams chicken
150 grams pumpkin
400 grams aborio rice
100 ml white wine
1 litre chicken stock
2 cups spinach leaves
50 grams parmesan
50 ml cream
Salt and pepper

Stove top directions
Crush garlic and dice onion and sauté in the oil in a large heavy based pot
slice mushrooms and rice and sauté for a further minute,
add wine and stock and simmer,
add diced pumpkin and chicken and simmer gently continuously stirring for about 15-20 minutes until rice and pumpkin is cooked.
Add cream, cheese spinach and season with salt and pepper

 

Thermomix directions
Put the peeled onion and garlic and the mushrooms in and chop for 2-3 seconds on speed 6
add oil and sauté for 2 minutes on 100 C, reverse low
add rice and sauté for 2 minutes on 100C reverse low
add stock and wine, diced pumpkin and chicken and cook for 16 minutes 100 C reverse low
add spinach cream and cheese, salt and pepper cook for 2 minutes 100 C reverse low
Leave to rest with the lid on for about 10 minutes to finish cooking and serve.

 

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