Pumpkin Risotto

Ingredients

• 200 g Chicken breast fillet
• Salt
• Pepper
• 2 tbsp olive oil
• 200 g Hokkaido Pumpkin (1 piece)
• 450 ml Classic vegetable broth
• 1 onion
• 1 Garlic clove
• 120 g Risotto rice
• 1 pinch Saffron threads
• 100 ml White wine
• 1 sprig marjoram
• 20 g Pecorino cheese
• 2 tbsp Sour cream

Instructions

1. 1.

   Season the chicken breast fillets with salt and pepper. Fry in a pan in 1 tbsp hot oil for 3-4 minutes on each side.

2. 2.

   Remove the chicken breast fillets from the pan and let them cool down.

3. 3.

   In the meantime, wash the pumpkin, remove any seeds if necessary. Grate 200 g of pumpkin pulp raw on a box grater or other coarse grater.

4. 4.

   Bring the broth to a boil and keep it warm. Peel and finely chop the onion and garlic.

5. 5.

   Heat the remaining oil in a pot. Sauté the onion and garlic until translucent.

6. 6.

   Add the rice and pumpkin to the pot and sauté for 1 minute over medium heat. Add saffron.

7. 7.

   Deglaze the rice with white wine and simmer over medium heat, stirring constantly.

8. 8.

   Cover the rice with about 150 ml of hot broth and cook for 20 minutes over medium heat with frequent stirring, gradually adding the remaining broth.

9. 9.

   In the meantime, dice the chicken. Add the diced chicken to the pot 5 minutes before the end of the cooking time.

10. 10.

    Wash, shake dry, pluck the leaves from the marjoram, and finely chop them. Grate the Pecorino coarsely.

11. 11.

    Stir the sour cream, marjoram, and Pecorino into the rice. Season with salt and pepper and serve immediately.