Tag Archives: sundried tomato

Sundried Tomato Risotto with Chicken, Mushroom and Maple Roasted Pumpkin

Sundried Tomato Risotto with Chicken, Mushroom and Maple Roasted Pumpkin

One of the meals I cooked this week and mentioned earlier was this risotto.

For me, risotto is always a winner. You can put anything in it, smother it in sour cream, and usually the little people will eat it, even if the big people (hubby) sook.

So I took a bit of inspiration from this recipe here, but adjusted it with what I had in the fridge and what I felt like eating.

Ingredients (as always with me the quantities are just a rough guide)

  • 400gms arborio rice
  • 500mls chicken stock
  • 1 tbsp vegetable stock concentrate in 1 cup of water
  • 1/2 cup white wine (optional)
  • 1/2 butternut pumpkin
  • meat from a BBQ chicken
  • maple syrup (I used genuine, not the flavoured syrup)
  • 100 gm sundried tomato
  • 2 cups chopped mushroom
  • 1/2 cup frozen peas
  • 1 red onion
  • 2 cloves garlic
  • romano or parmesan cheese (1/2 cup grated)
  • 100 gm feta cheese
  • big handful baby spinach leaves


  1. Peel and chop pumpkin. Lightly coat in olive oil and maple syrup.
  2. Cook in oven for 20-30 minutes til soft and golden, turn once.
  3. In BIKM, chop peeled onion and garlic. Speed 6, 4 seconds.
  4. Place stirring blade into machine.
  5. Add olive oil, saute garlic and onion 4 minutes, speed 1, temp ST.
  6. Add sundried tomatoes, cook 1 minute, speed 1, temp ST.
  7. Add arborio rice. Cook 2 minutes, speed 1, temp ST. Add wine and cook for another 2 minutes.
  8. Add chicken and vegetable stock. Cook 20 minutes, speed 1, temp 100.
  9. While rice is cooking, add mushroom.
  10. Cook until rice is soft and desired consistency is reached. You may need to add a little more water if it is getting too dry. Stop and give it a good stir and scrape if you need to.
  11. Add frozen peas with 3 minutes to go.
  12. In a large bowl you can cover, place spinach leaves. When rice is cooked, pour into container onto spinach. The heat will cook it.
  13. Place chicken, feta cheese, and romano cheese in with rice. Cover and stand for 3-5 minutes.
  14. Stir to combine, and serve, topped with roasted pumpkin and sour cream if you like it.

I hope you enjoy this, it looks like a lot of steps but it is very simple, just a matter of adding things as it cooks. You could stir the pumpkin through before serving, but I have to leave it separate as husband doesn’t eat it.

I have a Tupperware container I use for putting hot meals like this one into. It is actually two bowls that nest together, so serves as an insulated container for hot and cold foods, or you can pull it apart to have 2 separate dishes if needed, with fitted lids.