Chicken & Vegetable Risotto

Serves 6

3 cups rice, uncooked
1 onion, diced
2 cloves garlic, crushed
2 Tbsp low fat spread
1/3 cup white wine
3T grated Parmesan
3 cups low salt chicken stock, hot
2 cups frozen peas
1 cup butternut, cut into 2cm cubes
500gm chicken breasts, diced
2T finely chopped

Brown chicken and cook until cooked through. Set aside. Cook pumpkin until just tender. Melt spread in a large, heavy bottomed pot. Add onion and garlic and cook over a medium heat until translucent. Add uncooked rice and stir constantly until rice is browned and most of the spread has gone. Add wine and rosemary, and cook until wine has absorbed. Gradually add hot stock, 1/2 cup at a time, allowing rice time to absorb the liquid before adding more. Stir occasionally to stop it sticking. Once the rice is at an edible stage, pumpkin, peas and chicken and stir through. The risotto should be thick, but not runny. Stir through Parmesan and season just prior to serving.

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