Beetroot and Chicken Risotto

 Beetroot Chicken Risotto


400 g chicken, sliced into 2 cm cubes 
2 tbsp parsley, chopped
Pinch salt and pepper
200 g Beetroot Apple Chutney
4 tbsp olive oil 
2 tbsp butter
1 onion, finely chopped
1 garlic clove, finely chopped
250 g Arborio rice
150 ml white wine
700 ml chicken stock
150 g grated Parmesan cheese


Pumpkin, sliced and roasted


  1. Warm 1/2 of the oil in a saucepan, add the chicken and season with parsley, salt and pepper. Fry until chicken is done and put aside.
  2. Add the remaining oil with the butter in the saucepan.
  3. Add the onion and garlic—cook until translucent. 
  4. Stir in the rice until well coated with the butter and oil. 
  5. Pour over the white wine, then let the mixture boil for 5 minutes.
  6. Pour in the stock—stir continuously. Cook until the rice is soft.
  7. Add the chutney, Parmesan and chicken—combine well.
  8. Serve with pumpkin slices and a spoonful of Beetroot Apple Chutney.