Core Chicken, Pumpkin and Rocket Risotto

Serves: 4

Difficulty: Easy

Ingredients:

• 300 g chicken mince (or finely chopped fillets)
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 1/2 cups basmati rice
• 1 cup pureed pumpkin (or thick pumpkin soup)
• 1/2 cup frozen corn
• 1/2 cup frozen peas (try mint)
• 4 chicken stock cubes
• 4 tsp olive oil
• 1 capsicum or chargrilled capsicums, sliced into strips
• 2-3 TB fresh chopped basil
• 1 cup rocket

Method:
Fry chicken, onion and garlic in large nonstick pot with 1tsp oil and put aside (if using raw capsicum, add at start).
Using same pan, turn down to medium, add the remaining oil and the dry rice.
Stir to coat with oil, and fry for about 3 or 4 minutes.
Add 1 1/2 cups of boiling water and stock and simmer for 10 minues until most water has absorbed.
Add pumpkin and cook for another 5-10 minutes, adding a splash more water if it looks a little dry.
Add frozen or grated vegies, beef mix, chargrilled capsicums and basil and cook for 5 minutes, stirring.
Again, add a little water if it starts to stick.
Turn off heat, stir through rocket and serve.

Optional - serve with 2 tsp sharp parmesan (0.5 pts)