Scraping out all those pumpkins (and I think I did five, but lost count) has left me with an awful lot of pumpkin guts to do something with. Once I was able to look at them without feeling nauseous, I remembered the leftover roast chicken in the fridge and a plan formed in my head. This risotto has no cheese because DH and the Dimpled Assassin are intolerant, but feel free to stir a couple of tablespoons of grated parmesan through before serving.
All amounts are approximate, because I was making it up as I went along.
Chicken and Pumpkin Risotto
To serve two adults and two small children:
3 handfuls chopped chicken breast
3 handfuls diced pumpkin
1 chopped onion
3 handfuls Arborio rice
1.5 pints chicken or vegetable stock
1 tbsp butter
Roast the Pumpkin in the oven in a tablespoon of oil until soft and caramelised round the edges, then put to one side.
Heat the stock until almost boiling and then keep over a very low heat. In a separate saucepan cook the onion in the butter until soft but not browned.
Add the rice and mix well for a few seconds to coat the grains with butter, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed.
Add a little more stock, and continue to simmer gently until the stock is absorbed.
Stir in the chicken, and add the last of the stock then, when the mixture is nice and creamy, add the pumpkin.
Serve and enjoy!
this looks delicious, thanks so much for sharing on Craft Schooling Sunday!