Chicken & Pumpkin Risotto

Chicken & Pumpkin Risotto

It may sound daunting, but risotto is actually easy to make! Try our version with roast chicken and pumpkin for an any-day dinner.
Servings 4
Total Time 45 mins


Chicken & Pumpkin

  • 650 g free range chicken thighs
  • Italian spices (1 tsp sweet paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, ¼ tsp rosemary)
  • 400 g diced pumpkin
  • 1 drizzle oil


  • Risotto stock spices (1 tsp garlic powder, ½ tsp chives, ½ tsp oregano, 3 tsp chicken stock powder)
  • 4 cups boiling water
  • 1 leek thinly sliced
  • 2 cloves garlic roughly chopped
  • 1 courgette grated
  • 1 drizzle oil
  • ¾ tsp salt
  • 300 g Arborio rice
  • 2 Tbsp butter
  • 35 g Parmesan cheese grated

To Serve

  • 35 g Parmesan cheese grated
  • 25 g chopped walnuts


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
  • Pat chicken dry and toss with Italian spices, pumpkin and oil on 1-2 lined oven trays. Season well with salt and pepper and roast for about 25 minutes, until cooked through. Swap trays halfway through cooking. Rest.
  • Combine risotto stock spiced and boiling water measure in a heat-proof bowl and cover. Prep leek, garlic and courgette.
  • Heat oil in a large pot (with a lid) on medium-high heat. Add leek to pot with salt and cook for about 3 minutes, until softened. Add rice and garlic and cook for 1 minute, stirring constantly.
  • Add stock to rice and stir well. Reduce heat to low-medium, cover, and gently simmer for 18-20 minutes, stirring occasionally, until rice is tender and liquid has absorbed. Add more water if risotto becomes too dry.
  • Thinly slice cooked chicken. Add chicken and any resting juices along with pumpkin, courgette, butter and first measure of Parmesan to cooked risotto. Season to taste with salt and pepper.
  • Serve risotto topped with remaining Parmesan and walnuts.

Meet the Chef

Gemma ‘Mint’

Say hello to Gemma ‘Mint’ our Development Kitchen Manager. She’s all the way from the sunny Hawkes Bay and is the brain behind many of our new bags. She’s a lover of Hawkes Bay apples and golden peaches, having grown up in the region, it takes her right back to her childhood. However, her favourite foods are dumplings and freshly baked bread. Gemma loves how she gets to be involved in all the new projects in her role and how we’re constantly creating and evolving with our foodies.

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