Pumpkin and chicken risotto

Carmen

This can also be made without chicken for vegetarians

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Ingredients:

2 cups chicken stock
2 cups pumpkin soup – you can make it or just buy good quality pumpkin soup from the shops
50g butter
3 cloves garlic
1 brown onion – finely diced
2 cups risotto rice
4 chicken thighs – diced
1/3 cup cream
1-2 teaspoons ground sage leaves
Parmesan cheese (to serve)

Method:

  1. in a pot, combine pumpkin soup and chicken stock and bring to a simmer (leave it simmering)
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  2. Heat butter in a pan (medium heat)
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  3. once melted, add onion and garlic
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  4. cook for a minute or so until it is mixed well then add risotto rice
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  5. mix well so all the rice is covered with butter
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  6. Add 2 ladles of pumpkin soup and mix well
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  7. Add soup to mixture, one ladle at a time, allowing each ladle to be absorbed before adding more. If you run out and the rice is still hard, just add some water
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  8. Season with salt, pepper and sage
  9. when the rice is 90% cooked, add the chicken thigh
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  10. Once the chicken is cooked and the rice is soft, stir in cream
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  11. Top with Parmesan and serve immediately
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