amaretti & pumpkin risotto

Tonight’s weeknight dinner; amaretti and pumpkin risotto with spinach & dill served with shredded poached chicken.

I picked up this little pack of risotto from a local providor, and thought it a beautiful star of a mid-week dinner.

Heat a little oil in a saucepan, then add the risotto and stir for a minute til fragrant. Add 125ml of white wine and stir til absorbed, then slowly stir in 500ml of water, a little at a time til all absorbed (about 12 mins).

When cooked add in a good handful of baby spinach and some chopped dill, a little butter and season to taste.

Serve with grilled or shredded poached chicken.

Enjoy! Serves 2

//all photos my own//

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