My thirty-fourth recipe with Wednesday with Donna Hay is Baked Chicken and Pumpkin Risotto, found in her cookbook Modern Classics Book 1,
p. 130.
The ingredient list: arborio rice, chicken stock, butter, pumpkin, chicken breasts, parmesan cheese, parsley (I didn't have any so I subbed green onion tops), salt, and pepper.
Wow, risotto that you can bake in the oven and not have to stand over it and babysit it on the stovetop. When I saw the recipe I figured I would give it a try on technique alone and sub out that pumpkin ingredient (not a fan usually). That said, I had pumpkin for two DH recipes, the Roast Vegetable Frittata and this, so I figured that I would go ahead, get the pumpkin, make the recipes and keep a somewhat open mind. Guess what? Maybe I like pumpkin after all. It tastes a whole lot like squash and I love squash.
The recipe is so easy, you just put the designated ingredients in the baking dish, park it in the oven, when it is done, you take it out and stir in the rest of the ingredients. Easy, not fussy at all, and best of all, it is really good to eat. Pumpkin might start making more of an appearance around here (not in baking but in savory dishes)...it is a healthy addition to any diet. Definitely a repeat.
Wonder what the others thought? Gaye's post on this is here. Margaret's post is here.
