Wagner-Arbitration

Oven-Baked Pumpkin, Leek & Chicken Risotto

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Oven-Baked Pumpkin, Leek & Chicken Risotto

Rezept von Ella Wisniewski
5.0 von 1 vote

This was my go-to comfort meal on cold winter days in Berlin – and remains a favorite in our household back in sunny Perth. I have fond memories of serving this for lunch at the WagArb arbitrattoria. Don’t skip the extra basil to serve!

Gericht: SecondiKüche: ItalianSchwierigkeit: Easy
Portionen
+
-

4

Portionen
Vorbereitungszeit

10

Minuten
Kochzeit

10

Minuten
Backzeit

30

Minuten
Gesamtzeit

50

Minuten

Ingredients

  • 1/2 1/2 (about 800 g) butternut pumpkin, peeled, deseeded, cut into 2 cm pieces

  • 2 tbsp 2 olive oil

  • 1 1 leek, pale section only, washed, dried, thinly sliced

  • 2 2 garlic cloves

  • 3 3 (about 500 g) single chicken breast fillets, coarsely chopped

  • 330 g 330 arborio rice

  • 1 l 1 chicken style liquid stock

  • 1/2 cup 1/2 diced pancetta or bacon

  • 1/2 cup 1/2 shredded fresh basil

  • 1 tbsp 1 finely grated lemon rind

  • 70 g 70 shredded parmesan

  • Extra basil, to serve

Directions

  • Preheat oven to 200 °C. Line a baking tray with non-stick baking paper. Arrange the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Place in the oven and roast until tender.
  • Meanwhile, heat the remaining oil in a flameproof ovenproof dish over medium heat. Add the leek and garlic (crushed) and cook, stirring for 5 minutes or until soft. Add the chicken and cook, stirring for 5 minutes or until browned slightly.
  • Add the rice and stir to combine. Add the stock and bring to the boil.
  • Check on the pumpkin at this point – if it’s roasted to perfection, remove from the oven. Personally, I like to leave it in until the edges are nice and carmelized (others might call this burnt).
  • Cover the ovenproof dish containing the risotto, place in oven, and bake for 30 minutes or until the rice is tender.
  • Fry up the diced pancetta in a small frying pan over medium-high heat, stirring constantly, until it’s cooked through and crispy. Set to one side.
  • Remove the risotto from the oven. Add the pumpkin to the risotto along with the basil, lemon rind and 60 g of the parmesan and stir to combine.
  • Divide among serving plates and sprinkle with the pancetta, remaining parmesan and extra basil. Serve immediately.

Equipment

  • Oven
  • Baking tray with baking paper
  • Flameproof ovenproof dish
  • Small frying pan

Notes

  • Don’t skip the extra basil to serve!
  • Personally, I like to leave the pumpkin in until the edges are nice and caramelized (others might call this burnt).

Über Wagner Arbitration

Unsere Kanzlei hat ihren Sitz in Berlin und ist auf gerichtliche und außergerichtliche Streitbeilegung mit Schwerpunkt Schiedsgerichtsbarkeit spezialisiert. Eine weitere Kernkompetenz ist die Beratung im nationalen und internationalen Wirtschaftsrecht.