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Pumpkin and Chicken Risotto

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Ingredients

2 kg Pumpkin
5 Onions
2 heads Garlic
300 g Mushrooms
300 g Eggplants Select the white eggplants, as they are tender and they can also enhance the aroma of mushrooms.
450 g Tomatoes Get 350 g of yellow tomatoes and 150 g of cherry tomatoes.
300 g Carrot
1 bunch Parsley
300 g Bell Pepper
1 Root Parsley
600 g Rice Araborio is the best variety for risotto, but you may also try it with Camolino.
2 kg Chicken thighs For this recipe you will need oyster cut thigh.
150 g Cheese
50 g Butter
150 g Olive Oil
2 l water
200 ml Dry white wine
1 tsp Four peppers spice mix
2 tsp Kosher Salt

Nutritional information

742 g
Serving Size

Amount Per Serving

806
Calories

Calories from Fat 288

32
Total Fat

Saturated Fat 9.8 g

169 mg
Cholesterol
619 mg
Sodium
1279 mg
Potassium
67.6 g
Total Carbohydrates

Sugars 12.3 g

9.3 g
Dietary Fiber
59.6 g
Protein

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Pumpkin and Chicken Risotto

Cuisine:
This bright vegetable risotto with slices of chicken may become the star of your next party.
  • 2 h
  • Serves 12
  • Medium

Ingredients

Directions

That’s one of signature dishes of Italian cuisine. You will love its tenderness with bright vegetable slices and juicy chicken. And also, such kind of risotto is quite useful when serving at the parties.

Steps

1
Done

This seasonal variety of famous Italian dish will require a plenty of vegetables, so prepare all of them beforehand.

2
Done

Finely chop your onions, set aside.

3
Done

Peel the garlic heads, cut each clove into relatively thin slices.

4
Done

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.

5
Done

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.

6
Done

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.

7
Done

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.

8
Done

Chop your chicken into equally medium pieces. This way it will be easier to get them done faster.

9
Done

Slice your carrots carefully, but not too thin, as you need to get them fried.

10
Done

Thoroughly wash the mushrooms, cut them into quarters. Set aside.

11
Done

Cut the eggplants into large pieces.

12
Done

In the similar way, cut your peppers, so their slices are similar in size to the rest of vegetables.

13
Done

Heat the olive oil. Start frying the carrots, then add onions and garlic.

14
Done

Add the diced pumpkin to the vegetables in your wok. Wait until it softens before adding the next ingredient.

15
Done

Carefully mix slices of chicken with softened pumpkin.

16
Done

Add the cut eggplants to the the mixture. Wait until they get soft before going to the next step.

17
Done

Stir the pepper and mushroom slices into the blend.

18
Done

Cut the yellow tomatoes into halves before throwing them into the wok.

19
Done

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.

20
Done

Crash the peppercorns and mix with salt. Sprinkle the mix over the risotto.

21
Done

Pour the glass of wine over the risotto, mix it all the time until the wine is evaporated.

22
Done

Ladle the stock into your risotto. Don't do it too fast, as you have to keep the creamy texture.

23
Done

Add the rest of tomatoes when the risotto is almost done.

24
Done

Melt the butter into your risotto. That's essential if you care about the taste.

25
Done

Grate the cheese over the prepared dish.

26
Done

Sprinkle your pumpkin and chicken risotto with parsley. Enjoy!

Iv Olendr

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