Chicken Risotto

MIRA’S EASY CHICKEN RISOTTO Ingredients 500g Chicken Breast 100g Spinach 100 Feta 2-3 cups Arborio Rice ¼ cup White Wine ½ cup Toasted Pine Nuts Basil Oregano

175g Bacon 500g Pumpkin Garlic 2tspn Olive Oil Salt & Pepper (to taste) 1tspn Paprika (sweet) Parsley ½ cup Sundried Tomatoes

Method To a large pot pour 1tspn of olive oil add chicken, chopped bacon and lightly fry in a fry pan, add pumpkin, garlic and fry on low for a few minutes. Wash and drain rice. In another pot pour 1tspn of olive oil and sauté the rice for about two minutes or until the rice appears opaque. Boil using the absorption method. Add the wine and about 3 ½ - 5 ½ cups of water (depending on how much rice you added – using the 2 parts water to 1 part rice ratio). Once boiled turn off heat and cover and let rice steam. Set aside. Add rest of ingredients except feta and pine nuts to the bacon, pumpkin & garlic. Cook for about 5 mins. When rice is ready add to chicken & bacon mixture. Before serving add feta & toasted pine nuts. Enjoy!