Pumpkin Chicken Risotto

Hellooo. Today's lunch was pumpkin chicken risotto. I used leftover brown rice which made it quicker to make! Those hardcore risotto fans, don't kill me for not using special risotto rice lol.

This was simply divine. Creamy, sweet and buttery mmmm. I think what made this dish so tasty was the butter extract. I highly recommend it. I got it from iHerb.com!  http://www.iherb.com/?rcode=LPQ082 use this for a discount on your first order :-) 

What you'll need

1/2 tsp olive oil

1 tsp diced garlic

2 tbsp diced onion

140g chicken, cut in to bite sized pieces 

3/4 cup cooked brown rice

1/3 cup steamed pumpkin, puréed 

1/4 cup water

1/4 cup low fat cottage cheese 

1/2 tsp butter extract 

Dash of black pepper

3 leaves sweet basil, torn up

Almond flakes 

A bit more pumpkin

Cayenne pepper (if you wish)

How to

1. Heat olive oil in a non stick sauce pan (such a small portion of food anyway).

2. Sauté garlic and onion over medium heat. Once fragrant, add in chicken pieces and cook until opaque. Then remove from the sauce pan.

3. Now add in brown rice, puréed pumpkin, water, cottage cheese, butter extract. Mix together well and simmer until the water has mostly evaporated. Just cook until the consistency of risotto you prefer. 

4. Add a dash of black pepper and stir in the torn up basil leaves. Serve with almond flakes, a dash of cayenne if you wish and a few pumpkin bits.