Ingredients

• 1 boneless, skinless chicken breast, cooked and cut into bite-sized pieces
• 1 1/2 tablespoons butter
• 1 cup carnaroli rice
• 1 onion, chopped
• 1 cup pumpkin, cut into cubes
• 2-2 1/2 cups chicken broth
• 1 clove garlic, minced
• 1/4 cup Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Pumpkin And Chicken Risotto directions

• 1

  Preheat oven to 350°F(175°C).

• 2

  Place pumpkin in a roasting pan and cook in preheated oven for 15 minutes.

• 3

  In a medium saucepan, warm the chicken broth and simmer on low, covered. In a large skillet, melt the butter and sauté onions and garlic until onion is tender. Add the rice and stir to coat.

• 4

  Ladle in 1/2 cup of the warm broth and, stirring constantly, cook until the liquid is absorbed. Add another 1/2 cup of broth and repeat the step. Stir in the chicken and pumpkin and continue adding the chicken broth until the rice is tender yet firm, 20-25 minutes. Remove from heat. Stir in cheese and season with salt and pepper. Serve immediately.