Baked Pumpkin, Chicken and Spinach Risotto

Creamy comfort meets convenience in my latest risotto recipe! This baked version eliminates the endless stirring without sacrificing flavor. Packed with tender chicken, earthy squash, and nutrient-dense veggies, this makes for a seriously nutritious and comforting meal that the whole family will love. For a vegetarian option, use vegetable broth and omit the chicken.

Get ready to savor every delicious spoonful!


jess x

serves: 4-6


  • 80g butter
  • 1 leek, finely chopped
  • 2 garlic cloves, finely chopped
  • ¼ bunch of parsley, stalks finely chopped, leaves plucked off
  • 500 g chicken thighs, diced
  • 2 cups Arborio rice
  • ¼ (600g) Kent squash, chopped into small pieces, 3 cups chopped
  • 1.25 liters (5 cups) chicken broth or vegetable broth
  • 4 cups baby spinach
  • ½ cup grated parmesan cheese


Preheat the oven to 200°C or 400°f

Melt the butter in a large ovenproof saucepan or saucepan over medium-high heat.

Add the leeks, garlic and parsley stalks and season with sea salt and black pepper. Fry for 4-5 minutes.

Add the diced chicken thigh and sauté for 1-2 minutes until lightly browned. Add rice, pumpkin pieces and chicken broth. Bring to a gentle boil before turning off the heat. Cover with a lid or tight-fitting foil. Bake 20 minutes.

Remove the crockpot from the oven, there should be some liquid left. Stir in the baby spinach, Parmesan cheese, and additional butter until the spinach wilts and the risotto is creamy. Season with sea salt and black pepper and garnish with chopped parsley.

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