Who says pumpkin is just for Halloween? Multo's Chicken and Pumpkin Risotto will have you saying trick or treat any night of the week! With tender chunks of chicken and creamy pumpkin, it is a dish that is sure to satisfy your cravings in this season.
The dish typically begins with sautéed onions, garlic, and diced chicken, followed by the addition of the rice and the cooked pumpkin cubes. Parmesan cheese, butter, and herbs such as sage or thyme are often added at the end to give the dish a rich and savory flavor.
Ingredients
2 OZ / 60 G parmesan
17.5 OZ / 500 G pumpkin
4 OZ / 120 G yellow onion
1 OZ / 30 G butter
7 OZ / 200 G arborio rice
1 TSP kosher salt
2 OZ / 50 ML white wine
17.5 OZ / 500 G chicken breast
16 OZ / 450 ML chicken stock
1 TSP black pepper
Directions
Peel and chop the pumpkin into cubes, then add them to the deep steaming tray. Reserve for later.
Cut the chicken breast into 1cm (0.5 inch) cubes and arrange them on the shallow steaming tray. Season with salt and pepper.
Peel your onion and halve it. Add it to the mixing bowl. With the measuring cup in place, chop the onion for 8 seconds / speed 8. Use your spatula to scrape down the sides of the mixing bowl.
Add half of the butter. Sauté for 3 minutes using the sauté mode to soften the onion.
Add your arborio rice to the mixing bowl. Sauté the rice for 3 minutes using the sauté mode with the measuring cup removed.
Add white wine and warm chicken stock to the mixing bowl. Insert the steaming trays with the chicken and pumpkin. Cook for 25 minutes / 212°F|100°C / speed 1 / stir.
Let the risotto stand for 10 minutes. Add the steamed chicken, pumpkin, cheese, seasoning and butter. Attach the lid with the measuring cup inserted.
Mix the risotto one last time for 1 minute / 212°F|100°C / speed 1 / stir to incorporate the chicken and pumpkin.
