Roasted chicken, beetroot and pumpkin with rocket barley risotto
- 3 medium-sized beetrootbeetsX, peeled, cut in 2cm cubes
- 250g pumpkin, cut in 2cm cubes
- 500g boneless and skinless chicken thighs
- 3 cups liquid no-added-salt chicken or reduced-salt vegetable stock
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup pearl barley
- ¼ cup white wine
- 3 cups rocketarugulaX leaves
- 3 tablespoons freshly grated parmesan cheese
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1 Preheat oven to 200.C. Add beetroot and pumpkin to a baking dish, spray with oil and toss to coat. Roast for about 20 minutes or until tender.
2 In another baking dish place chicken thighs. Spread out and spray with oil. Roast at the same time as vegetables until cooked through.
3 Heat stock in a saucepan until just below boiling. Reduce heat and keep warm.
4 Meanwhile, heat olive oil in a large pan over a medium heat. Add onion and garlic. Cook for 1 minute, stirring. Add barley and stir for 1 minute, mixing well. Add wine and simmer until evaporated then add the stock. Bring to the boil then reduce heat and gently simmer, uncovered, for 30 minutes or until barley is al dente, all liquid is absorbed.
5 Remove from heat. Stir rocket leaves through risotto. Add chicken, pumpkin and beetroot and gently combine. Serve sprinkled with parmesan.
Make it gluten free: Use gluten-free stock, and arborio rice instead of barley.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 4g
Dietary fibre 8g
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