Weekend Inspiration for Creamy Chicken and Pumpkin Risotto

Ingredients:

• 360 g chicken breast

• 200 g Arborio rice

• 1 medium Hokkaido pumpkin (150 g purée needed)

• 50 g grated Parmesan

• 500 ml vegetable stock

• 150 ml white wine

• 1 medium onion

• a little olive oil

• salt and ground black pepper to taste

• sweet paprika to taste

• fresh parsley to serve

Preparation:

Halve the pumpkin, remove the seeds and roast at 180°C for about 50 minutes until tender. Scoop out the flesh and blend into a smooth purée. Season the chicken with salt, pepper and paprika, briefly sear in olive oil, add a little water and simmer covered until cooked through, then slice. Sauté the chopped onion in a little oil, add the rice and toast briefly. Pour in the wine, then gradually add warm vegetable stock, stirring frequently. Cook for 18–20 minutes until the rice is almost done. Stir in 150 g pumpkin purée and the Parmesan, adjust the seasoning and add a little stock if needed for a creamy consistency. Serve topped with sliced chicken and chopped parsley.