Phil speaks with Industry Fellow Helen Bird who provides five fixes that would do far more to stop another 000 failures.

Phil speaks with Industry Fellow Helen Bird who provides five fixes that would do far more to stop another 000 failures.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Overnights with Phil O'Neil

Overnight with Phil O'Neil - Full Show

Audio highlights from Sydney's number one station.

Audio highlights from Sydney's number one station.

2GB On-Demand

Should the Optus chief quit?

Pumpkin Risotto - Recipe 

 2 cups diced butternut pumpkin
 Spray oil
 2 teaspoons oil
 2 teaspoons butter
 1 onion, peeled and chopped
 2 cloves garlic, peeled and crushed
 1 tablespoon Leggo’s Tomato Paste
 1½ cups Arborio rice
 4 cups boiling chicken stock
 300g skinless chicken thigh fillets, thinly sliced
 1 cup baby spinach
 1 tablespoon grated parmesan cheese
 Cracked black pepper for serving

METHOD
1. Place diced pumpkin onto an oven tray and lightly spray with oil.
2. Cook in a preheated oven of 200°C for 15mins.
3. Meanwhile, heat oil and butter in a large saucepan and cook chopped onion and garlic for 2-3mins.
4. Add Leggo’s Tomato Paste and rice and cook for a further minute, stirring continually.
5. Add boiling chicken stock one cup at a time, until absorbed, stirring continually.
6. Add chicken with last cup of stock and allow to cook through.
7. Stir in roasted pumpkin, baby spinach and parmesan cheese.
8. Serve with cracked pepper.
Tasty Tip: Add fresh baby spinach leaves and shaved parmesan cheese as garnish when entertaining.

Pumpkin Risotto - Recipe&nbsp;
&nbsp;2 cups diced butternut pumpkin &nbsp;Spray oil &nbsp;2 teaspoons oil &nbsp;2 teaspoons butter &nbsp;1 onion, peeled and chopped &nbsp;2 cloves garlic, peeled and crushed &nbsp;1 tablespoon Leggo&rsquo;s Tomato Paste &nbsp;1&frac12; cups Arborio rice &nbsp;4 cups boiling chicken stock &nbsp;300g skinless chicken thigh fillets, thinly sliced &nbsp;1 cup baby spinach &nbsp;1 tablespoon grated parmesan cheese &nbsp;Cracked black pepper for serving METHOD 1. Place diced pumpkin onto an oven tray and lightly spray with oil. 2. Cook in a preheated oven of 200&deg;C for 15mins. 3. Meanwhile, heat oil and butter in a large saucepan and cook chopped onion and garlic for 2-3mins. 4. Add Leggo&rsquo;s Tomato Paste and rice and cook for a further minute, stirring continually. 5. Add boiling chicken stock one cup at a time, until absorbed, stirring continually. 6. Add chicken with last cup of stock and allow to cook through. 7. Stir in roasted pumpkin, baby spinach and parmesan cheese. 8. Serve with cracked pepper. Tasty Tip: Add fresh baby spinach leaves and shaved parmesan cheese as garnish when entertaining.

Cooking with Sarah Boorer - March 11th 

Wake Up with Phil O’Neil - Tuesday the 10th of March

What betting on war looks like and why we should be worried. To understand the situation Phil speaks with Karoline Thomsen a Ph.D. Candidate from UNSW in Sydney. 

 

What betting on war looks like and why we should be worried. To understand the situation Phil speaks with Karoline Thomsen a Ph.D. Candidate from UNSW in Sydney.&nbsp;
&nbsp;

Should the Optus chief quit?

In 3 playlist(s)

Overnights with Phil O'Neil

Social links

Follow podcast

Recent clips