Chicken and Pumpkin Risotto

Pumpkin:

1. Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
2. Roast pumpkin: Halve the pumpkin and remove the seeds. Place the pumpkin halves on the prepared tray (cut side down). Bake the for 40-50 minutes until fork tender. Remove and let stand until cool enough to handle.1 lb pumpkin
3. Prepare pumpkin for risotto: Remove the peel. Weigh the amount you need 1 lb/450 g (use the leftovers for another recipe). Puree half of the required amount and cut the rest into cubes. Set aside.

Risotto:

1. Heat the chicken stock in a small pan and keep it on the stovetop on very low heat while you cook the risotto; it needs to be hot when you add it to the rice.5 cups chicken stock
2. Sauté: Heat the oil and cook the finely chopped onion until translucent. Add the unwashed rice and stir well to coat it with the oil. Add white wine, stir, and let the wine bubble away.2 tablespoons olive oil + 1 small onion + 1 ¾ cup risotto + ½ cup white wine
3. Cook risotto: Start adding the chicken stock, about ½ to 1 cup at a time, stirring often. Only add the next cup of liquid when the previous one has been absorbed; it will take about 15-20, and the rice should be tender but not mushy. I stir often but not continuously.
4. Add chicken pieces, pumpkin puree, butter, and freshly grated Parmesan. Stir well and adjust the taste with salt, pepper, and nutmeg. Fold in the dill and the chopped pumpkin, ensuring that the cubes don’t break too much when you stir them in.¾ lb cooked chicken + 2 tablespoons butter + 1 cup Parmesan + a few gratings of nutmeg + fine sea salt and ground black pepper + 2 tablespoons dill
5. Let stand for about 5 minutes and serve.