Preparation time:Cooking time:Serves:Course:
15 mins45 minsMain


  • 1 ½ liters (6 cups) Knorrox chicken or vegetable stock
  • 15-20 saffron threads or teaspoon Robertsons turmeric
  • 1 tbs sunflower oil
  • 1 tsp Robertsons crushed garlic
  • 1 large onion, finely chopped
  • 800g pumpkin, cut into 1 ½cm cubes
  • 1 ½ cups Arborio rice
  • 2 tsp Sunflower oil
  • 20ml (1 tbs) Flora pro-activ
  • Robertsons Salt and pepper (optional to taste)
  • 400g chicken breast fillets, trimmed
  • 2 tbs Robertsons parsley


1. Place stock and saffron in a pan and bring to boil. Reduce heat and continue simmering

2. Heat oil in a large pan, add garlic, onion, pumpkin and rice. Stir for about 4 – 5 minutes.

3. Add 1/3 cup of simmering stock and continue to stir over a low heat until stock is absorbed. (approximately 30 minutes) or until the rice is creamy. Use extra boiling water if necessary. Stir in Flora pro-activ and season to taste.

4. In the meantime, heat extra oil in a non-stick frying pan and pan fry chicken until thoroughly cooked.

5. Serve chicken over risotto, sprinkle with parsley.