YOUR SOLIN GENERATED RECIPE
Chicken and Pumpkin Risotto with Parmesan
Pan-seared chicken and arborio rice simmered in a velvety pumpkin broth, finished with a dusting of sharp parmesan and earthy sage.
INGREDIENTS
3 oz chicken breast
0.13 cup arborio rice
0.5 cup pumpkin puree
2 tbsp parmesan cheese
1.5 cup chicken broth
0.25 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.5 tsp dried sage
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large skillet over medium heat.
Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.
Remove the chicken from the pan and set it aside on a plate.
In the same skillet, add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant.
Add the arborio rice to the pan and toast for 1 minute, stirring to coat the grains in the remaining oil.
Slowly pour in the chicken broth half a cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding more.
Once the rice is tender, stir in the pumpkin puree and dried sage until the mixture is creamy.
Fold the cooked chicken back into the skillet to warm through.
Remove from the heat and stir in the grated parmesan cheese before serving immediately.