Oven-baked chicken risotto with pumpkin and peas | Recipes | WW Australia
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Oven-baked chicken risotto with pumpkin and peas & see the Points value of this great r
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Cooking tools:
- Dutch oven
- Oven
- Baking sheet
- Parchment paper
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Plate
Ingredients
- 600 g Butternut pumpkin, peeled, cut into 2.5cm pieces
- 2 tsp Olive oil
- 360 g Skinless chicken breast, (400g fat trimmed), cut into 2cm pieces
- 1 whole Leek, trimmed, halved, thinly sliced
- 2 clove(s) Garlic, crushed
- 1 1/2 cup(s) Arborio rice, (300g)
- 2 1/4 cup(s) Chicken stock, (560ml)
- 1 cup(s) Frozen green peas, (120g)
- 2 bunch(es) Asparagus, trimmed, halved
- 1/4 cup(s) Fresh basil
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