Stuffed Pumpkin with Chicken/Mushroom Risotto
Ingredients
1 ½ cup Rice (arborio)
1 Onion (yellow)
1 big spoon Olive oil
Black pepper
750 g Pumpkin cucurbita maxima
½ cup white wine
2 ½ mug Chicken stock
1 Chicken (breast) or Mushrooms
Parmesan
Instructions
- Dice the pumpkin into cubes.
- Put in the oven at a 180 °C (thermostat 6) for 45 minutes (or until the cubes are golden)
- Prep your onion and chicken/or mushroom while it cooks, cut them in small pieces.
- Once cooked, mash the pumpkin with a fork or spoon.
- Cook the onion in a pan with oil. After 5 minutes, add the rice.
- Add a bit of wine, then add the stock slowly, waiting for the rice to absorb it before putting more.
- Add as much parmesan as you like, the mashed pumpkin and the pieces of chicken breast/mushroom, put some pepper and cook it with the rest.
- Enjoy !
Notes
You can use chicken breast or mushroom or both at once.
Throw in your flavor