Recipes
Pumpkin, Apple and Chicken Risotto
Pumpkin, Apple and Chicken Risotto
Recipe Details
Steamed pumpkins are tender and ideal for cooking risotto. We may replace whipping cream with it to give a creamy texture. Apple and chicken perfectly matches with pumpkin. A delightful seasonal dish in Autumn!
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Dice the onion; peel, seed and dice the apple. Peel, seed and dice the butternut squash Steam until soft, mash and set aside.
Step 2
Cut the chicken thigh meat into strips. Marinate with salt and white pepper for 30 minutes. Set aside.
Step 3
In a pot, bring the chicken broth to simmer. Reduce to low heat to keep the warm.
Step 4
In a pan, add some oil on a medium heat. Add chicken thigh meat and sear until 80% cooked.
Step 5
In the same pan, add some oil. Sauté the apple until soft, transfer to a plate.
Step 6
In the same pan, add onion and sauté until fragrant. Add the rice and sauté for 3 minutes then deglaze with white wine.
Step 7
When the rice has absorbed the white wine, add butternut squash and apple and mix well.
Step 8
Ladle the chicken broth just enough to cover the rice and let it simmer until the rice has absorb the broth.
Step 9
Repeat the step until the last batch of chicken broth has added then add the chicken, Italian seasoning and parmesan cheese. Stir well until the rice has thickened.
Step 10
Remove from heat. Add butter, salt, black pepper and mix well. Sprinkle with chopped parsley. Ready to serve.
Ingredients
General Ingredients
Steamed pumpkins are tender and ideal for cooking risotto. We may replace whipping cream with it to give a creamy texture. Apple and chicken perfectly matches with pumpkin. A delightful seasonal dish in Autumn!
Step by Step Instructions
Step 1
Dice the onion; peel, seed and dice the apple. Peel, seed and dice the butternut squash Steam until soft, mash and set aside.
Step 2
Cut the chicken thigh meat into strips. Marinate with salt and white pepper for 30 minutes. Set aside.
Step 3
In a pot, bring the chicken broth to simmer. Reduce to low heat to keep the warm.
Step 4
In a pan, add some oil on a medium heat. Add chicken thigh meat and sear until 80% cooked.
Step 5
In the same pan, add some oil. Sauté the apple until soft, transfer to a plate.
Step 6
In the same pan, add onion and sauté until fragrant. Add the rice and sauté for 3 minutes then deglaze with white wine.
Step 7
When the rice has absorbed the white wine, add butternut squash and apple and mix well.
Step 8
Ladle the chicken broth just enough to cover the rice and let it simmer until the rice has absorb the broth.
Step 9
Repeat the step until the last batch of chicken broth has added then add the chicken, Italian seasoning and parmesan cheese. Stir well until the rice has thickened.
Step 10
Remove from heat. Add butter, salt, black pepper and mix well. Sprinkle with chopped parsley. Ready to serve.