This seasonal variety of famous Italian dish will require a plenty of vegetables, so prepare all of them beforehand.
Finely chop your onions, set aside.
Peel the garlic heads, cut each clove into relatively thin slices.
The pumpkin is the main vegetable ingredient of this risotto, so pay enough attention to choosing the right variety. It shouldn't be too sweet, otherwise, the taste may be odd. Peel your pumpkin, discard the seeds, dice it.
Debone your chicken thighs, discarding all the impurities like chicken skin, fat or some gristles, so as the result you'll have only the fillet.
Get one of the carrots and root parsley peeled, add them to the chicken parts. Such root-crops will add more nuances to the aroma of your stock.
Pour all the water, bring the stock to the boil, then simmer for about an hour. Don't forget to take the scum off. Filter the liquid if necessary.
Chop your chicken into equally medium pieces. This way it will be easier to get them done faster.
Slice your carrots carefully, but not too thin, as you need to get them fried.
Thoroughly wash the mushrooms, cut them into quarters. Set aside.
Cut the eggplants into large pieces.
In the similar way, cut your peppers, so their slices are similar in size to the rest of vegetables.
Heat the olive oil. Start frying the carrots, then add onions and garlic.
Add the diced pumpkin to the vegetables in your wok. Wait until it softens before adding the next ingredient.
Carefully mix slices of chicken with softened pumpkin.
Add the cut eggplants to the the mixture. Wait until they get soft before going to the next step.
Stir the pepper and mushroom slices into the blend.
Cut the yellow tomatoes into halves before throwing them into the wok.
That's the most important step. Wash your rice before cooking, that's applied to any kinds of rice used for risotto. Mix the rice with the vegetables and meat before it gets slightly creamy.
Crash the peppercorns and mix with salt. Sprinkle the mix over the risotto.
Pour the glass of wine over the risotto, mix it all the time until the wine is evaporated.
Ladle the stock into your risotto. Don't do it too fast, as you have to keep the creamy texture.
Add the rest of tomatoes when the risotto is almost done.
Melt the butter into your risotto. That's essential if you care about the taste.
Grate the cheese over the prepared dish.
Sprinkle your pumpkin and chicken risotto with parsley. Enjoy!