Awesome Chicken Pumpkin Risotto

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Using baked pumpkin and grilled chicken, this is a delicious creamy risotto.

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Steps

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Bake the pumpkin pieces in a 180c oven for 15 minutes and put aside.

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Cook the chicken breasts until just cooked through and put aside.

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After chicken has cooled a little , cut into 1 - 2 cm cubes depending on preference.

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While doing steps 1 and 2 , put the oil in a large saucepan on medium / hot and when heated , put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.

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Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.

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Stir over low heat until the liquid has been absorbed.

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Add , say , half a cup of the hot stock and keep stirring while the rice absorbs it.

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Keep adding stock in this way , stirring constantly.

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Just as the final liquid is being absorbed and rice is cooked , add the cooked cubed chicken and pumpkin and gently stir.

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Remove from heat , stir in grated parmesan cheese , and serve.

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Ingredients

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arborio rice, chicken stock, white wine, olive oil, garlic cloves, onion, chicken breasts, pumpkin, parmesan cheese