Easy recipe Pumpkin Risotto with Roasted Chicken

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five hundred g (two medium) Chicken Breast Fillets about one tbsp Olive Oil For the Risotto: Heat chicken stock in a large saucepan over medium heat. Pumpkin Risotto with Roasted Chicken. Cover and keep hot. Place another large, heavy-based, high-sided frying pan or a shallow saucepan over medium heat. Pumpkin Risotto with Roasted Chicken. Heat oil. Pumpkin Risotto with Roasted Chicken. Add shallots and cook for about one min. Add garlic and thyme (Recipes by ingridients thyme) and cook for two-about three mins, until shallots have softened. Pumpkin Risotto with Roasted Chicken. Add pumpkin (Recipes by ingridients pumpkin) and cook for a further two-about three mins until slightly browned. Pumpkin Risotto with Roasted Chicken. Season with salt and pepper. Pumpkin Risotto with Roasted Chicken. Add rice and stir to coat in oil. Pour in wine and cook, stirring constantly, for about two mins, or until absorbed. Pumpkin Risotto with Roasted Chicken. Add a ladleful of hot stock at a time and cook, stirring constantly with a wooden spoon to help release starch, over mediumlow heat for about twenty mins until stock is absorbed and rice is tender and creamy. Remove from heat, stir in parmesan, allowing residual heat to finish cooking the rice. Remove thyme (Recipes by ingridients thyme) stems. For the Roasted Chicken: Preheat oven to about one hundred and eighty°C or one hundred and sixty°C fan. Pumpkin Risotto with Roasted Chicken. While the risotto is cooking, heat a heavy-based, large, ovenproof frying pan over medium high heat. Pumpkin Risotto with Roasted Chicken. Season chicken on both sides with salt and pepper. When pan is hot, add oil then chicken and cook for two mins on one side until golden. Place pan in oven and roast for about eight-ten mins, turning halfway through, until chicken is just cooked through. Remove pan from oven and rest chicken before slicing. Pumpkin Risotto with Roasted Chicken. For the Brussels Sprouts: Heat a heavy-based, medium frying pan over medium heat. Pumpkin Risotto with Roasted Chicken. Add half the butter and cook until it begins to bubble and becomes pale golden. Add remaining butter and cook until golden and foamy. Add sprout leaves and cook for two mins, tossing until golden and just wilted. Add pine nuts (Recipes by ingridients nuts) (Recipes by ingridients nuts) and orange zest and cook for two-about three mins until pine nuts (Recipes by ingridients nuts) (Recipes by ingridients nuts) are pale golden. Pumpkin Risotto with Roasted Chicken. To Serve: Spoon risotto onto four plates or serving bowls. Thinly slice chicken across the grain and arrange over risotto. Top with brussels sprout mixture and more parmesan and serve immediately. . Pumpkin Risotto with Roasted Chicken.