Pumpkin Chicken Risotto
I love to make risotto, especially with pumpkin puree. This is a simple one that I made this week, and it’s hearty and delicious. Start by making pumpkin puree as per instructions above.
1 medium onion, chopped
4 cloves garlic, minced
2 sprigs rosemary, minced
4 cups chicken stock
1 1/2 c arborio rice
2 skinless boneless chicken breasts, cut into 3/4″ cubes
2 c pumpkin puree
1/2 c fresh parsley, chopped
In a medium saucepan, bring chicken stock to a boil. Turn heat to low to keep warm.
In a heavy saucepan or dutch oven, heat 2 Tbsp olive oil. Saute the onion, garlic, and rosemary, plue salt and pepper to taste, until onions start to soften, about 5 minutes. Add the arborio rice and saute, stirring frequently, about 2 minutes.
Add 1 cup of the hot chicken stock and stir frequently until it has mostly been absorbed. Continue to add stock and stir until the rice is al dente and a bit creamy, using extra hot water or stock if necessary. About 15 minutes in, or when rice is not quite soft enough, add the chicken breast.
When the rice is the right texture, add the pumpkin puree and cook just long enough to heat it. Add the parsley and garnish with parmesan if desired.