[singlepic id=31 w=500 h=333 mode=watermark float=left]Risotto would have to be one of my favourite meals. I love mushrooms and I don’t think you can go past a good mushroom risotto. It’s often the thing I’m most drawn to on Italian menus.
However, when I don’t have mushrooms, I like to play around with my ingredients a bit. This time around I made a very easy and quick pumpkin, corn and chicken risotto. I realise now that this made for a very yellow photo! I hope you like the recipe anyway.
A lot of people have this perception that risotto is hard or very time consuming. I think this is a bit of a fallacy – it’s not difficult at all, but it is a bit time consuming and you do need to hover around the stove gradually stirring in the stock until it is absorbed. I am a fan of this method of cooking risotto, but it’s just not practical in summer. So this is my fallback recipe when I want the comfort of risotto, without having to sweat over the hot stove!
Be warned, this doesn’t produce a risotto with the same texture as if you used the traditional method. But I still love it. I found the chicken added a nice textural difference, and the corn and pumpkin added a gentle sweetness. This recipe is cooked without butter, so it is actually quite healthy. However, if you’re feeling decadent feel free to stir in a spoon of butter once the risotto has finished cooking.