🍽️ Creamy Risotto with Pumpkin and Chicken

Name: Creamy Risotto with Pumpkin and Chicken
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g chicken breast fillet; salt; pepper; 2 tbsp olive oil; 200 g Hokkaido pumpkin (1 piece); 450 ml classic vegetable broth; 1 onion; 1 clove garlic; 120 g risotto rice; 1 pinch saffron threads; 100 ml white wine; 1 sprig marjoram; 20 g Pecorino; 2 tbsp sour cream quark

530 kcal · 30 min · 4 servings

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Ingredients

200 g chicken breast fillet
salt
pepper
2 tbsp olive oil
200 g Hokkaido pumpkin (1 piece)
450 ml classic vegetable broth
1 onion
1 clove garlic
120 g risotto rice
1 pinch saffron threads
100 ml white wine
1 sprig marjoram
20 g Pecorino
2 tbsp sour cream quark

Instructions

1. Season the chicken breast fillets with salt and pepper.
2. Heat 1 tablespoon of oil in a frying pan.
3. Fry the chicken meat for 3 to 4 minutes on each side until golden brown.
4. Remove the meat from the pan and let it cool down.
5. Wash the pumpkin thoroughly.
6. Remove the seeds if necessary.
7. Grate 200 grams of pumpkin flesh unpeeled on a coarse grater.
8. Bring the broth to a boil.
9. Keep the broth warm.
10. Peel the onion and the garlic.
11. Finely chop the onion and garlic.
12. Heat the remaining oil in a pot.
13. Sauté the onion and garlic until translucent.
14. Add the rice and the grated pumpkin to the pot.
15. Sauté the mixture for 1 minute over medium heat.
16. Add the saffron.
17. Deglaze the rice with white wine.
18. Let the liquid reduce while stirring.
19. Pour about 150 milliliters of hot broth over the rice.
20. Cook the rice over medium heat for 20 minutes until slightly al dente.
21. Stir frequently during this process.
22. Add the remaining broth gradually.
23. Dice the cooled chicken meat.
24. Add the chicken to the pot 5 minutes before the end of the cooking time.
25. Wash the marjoram.
26. Shake the marjoram dry.
27. Pluck the leaves from the stems.
28. Finely chop the marjoram leaves.
29. Grate the Pecorino coarsely.
30. Fold the quark into the rice.
31. Fold the chopped marjoram into the rice.
32. Fold the grated Pecorino into the rice.
33. Season the risotto finally with salt and pepper.
34. Serve the dish immediately.

Nutrition per serving

kcal: 530
Protein: 35 g · Fett/Fat: 17 g · Carbs: 54 g