Sesame Salted Chicken with Japanese Miso Risotto

Steps

1. Prep risotto Preheat oven to 220°C. Add risotto spices to a pot with miso drizzle and water measure, bring to a simmer on high heat. Once simmering remove from heat and cover to keep warm. Finely dice onion and grate pumpkin.
2. Cook risotto Heat a drizzle of oil in a fry-pan on medium heat. Cook onion, garlic, pumpkin and a pinch of chilli flakes for 2-3 minutes, until onion is soft. Add rice and 1/2 tsp salt, stir and add wine/stock. Cook for about 1 minute, until wine/stock has evaporated. Reduce heat to medium-low.
3. Start adding miso broth mix, about 1/2 cup at a time. Cook for 3-4 minutes after each addition, stirring occasionally, until rice is tender. Once rice is cooked, stir through butter and season to taste.
4. Cook chicken While risotto cooks, cook chicken. Pat chicken dry and season with sesame salt. Heat a drizzle of oil in a fry pan on high heat. Cook chicken for 1-2 minutes each side, until golden. Transfer to a lined oven tray with broccolini.
5. Roast in oven for 16-18 minutes, until chicken is cooked through and broccolini has charred. Rest chicken before slicing thinly. Stir any resting juices through risotto. Thinly slice spring onion.
6. Serve risotto topped with slices of chicken and broccolini on the side. Sprinkle over spring onion and crispy shallots.