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.



Slow cooked chicken, with herbs, leek and tomato

* I served it with sautéed cabbage and silver beet see recipe side of lamb part 2- chump chops, and I added a rasher of bacon sliced when sautéing the onion and garlic

1 chicken or about 700 grams chicken thighs
2 tablespoons flour
1 onion
3 cloves garlic
400 grams tomato
1 cup chicken stock
4 sprigs thyme
10 sage leaves
2 sprigs rosemary
2 tablespoons tarragon
salt and pepper

I used a whole chicken, I removed the breasts and marylands (leg and thigh) from the chicken.  The carcass went in one slow cooker with some onion, carrot and celery trimmings, leek ends, thyme, parsley and bay leaf for 4 hours on high, I will freeze the stock to make a soup later in the week.


Roll the chicken pieces in flour and in a hot pan seal and brown on all sides, put in the base of the slow cooker. Add the crushed garlic, sliced onion and leek, chopped herbs, stock, tomatoes and a pinch of salt and pepper, cook on high for about four hours until the meat is falling off the bone.

*The leftover chicken and tomatoes was used in quick pasta dish the next night. I sautéed mushrooms, zuchini and silver beet added the leftover shredded chicken and tomato and about 2 tablespoons cream (I freeze cream in small amounts, ice cube trays would work well) and served it with pasta and parmesan.

3 meals from one $8 chicken!!