Pumpkin risotto with chicken
Creamy butternut squash risotto, cooked slowly with stock enriched with Kikkoman Soy Sauce. Served with juicy chicken glazed in Kikkoman Teriyaki Wok Sauce Roasted Garlic, toasted pumpkin seeds and chives.
Nutritional facts (per portion):
2,004 kJ / 479 kcalPreparation
Step 1
150 g butternut squash – 1 small onion – 1 garlic clove – 1 tbsp olive oil – 140 g Arborio rice
Peel the butternut squash, remove the seeds and cut into cubes. Finely chop the onion and crush or finely chop the garlic. Heat the olive oil in a wide frying pan, add the onion and cook until soft. Add the garlic, then the larger portion of the squash and cook for 2–3 min. Add the rice and cook for another 1–2 min, stirring.
Step 2
600 ml unsalted vegetable stock – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 100 g butternut squash
Heat the stock and mix in the Kikkoman Soy Sauce. Gradually pour it into the rice, stirring regularly and waiting until the liquid is absorbed before adding more. As it cooks, the squash will soften and partially break down, giving the risotto a creamy texture. Add the remaining diced squash about 10 min before the end of cooking.
Step 3
250 g chicken breast fillet – 3 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Cut the chicken into cubes, mix with the Kikkoman Teriyaki Wok Sauce Roasted Garlic and leave to marinate for 10 min. Then cook in a hot frying pan for a few minutes until golden, juicy and coated in the glaze.
Step 4
20 g butter – 30 g Parmesan, grated – 20 g baby spinach – 1 tbsp chives – 1 tbsp pumpkin seeds
Toast the pumpkin seeds in a dry frying pan for 1–2 min until lightly browned and crispy. When the rice is soft and creamy, remove the pan from the heat. Add the butter and Parmesan and stir vigorously. Serve the risotto with the baby spinach and chicken from Step 3 on top. Sprinkle with the toasted pumpkin seeds and chives.
Tip:
Add the stock gradually, stirring the risotto regularly, to achieve a creamy and velvety texture. The squash added towards the end of cooking will stay slightly firm and give the dish more texture. Risotto is best served immediately.
Recipe-ID: 1776
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150 g butternut squash – 1 small onion – 1 garlic clove – 1 tbsp olive oil – 140 g Arborio rice
Peel the butternut squash, remove the seeds and cut into cubes. Finely chop the onion and crush or finely chop the garlic. Heat the olive oil in a wide frying pan, add the onion and cook until soft. Add the garlic, then the larger portion of the squash and cook for 2–3 min. Add the rice and cook for another 1–2 min, stirring.
600 ml unsalted vegetable stock – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 100 g butternut squash
Heat the stock and mix in the Kikkoman Soy Sauce. Gradually pour it into the rice, stirring regularly and waiting until the liquid is absorbed before adding more. As it cooks, the squash will soften and partially break down, giving the risotto a creamy texture. Add the remaining diced squash about 10 min before the end of cooking.
250 g chicken breast fillet – 3 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Cut the chicken into cubes, mix with the Kikkoman Teriyaki Wok Sauce Roasted Garlic and leave to marinate for 10 min. Then cook in a hot frying pan for a few minutes until golden, juicy and coated in the glaze.
20 g butter – 30 g Parmesan, grated – 20 g baby spinach – 1 tbsp chives – 1 tbsp pumpkin seeds
Toast the pumpkin seeds in a dry frying pan for 1–2 min until lightly browned and crispy. When the rice is soft and creamy, remove the pan from the heat. Add the butter and Parmesan and stir vigorously. Serve the risotto with the baby spinach and chicken from Step 3 on top. Sprinkle with the toasted pumpkin seeds and chives.
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