Chicken and Pumpkin Risotto

Serves 6 first course

Ingredients

2 large chicken breasts, diced
30 ml oil
50 grams butter
300 grams pumpkin, peeled and grated
300 grams white of leek, shredded
risotto for 6 as per Basic Risotto

Method

Fry the leek and rice in oil and butter. When nearly cooked add grated pumpkin (not too early because if left in the rice too long it will break up and bleed colour into the rice)

Take another pan, fry the small pieces of chicken in oil (if you prefer you can use the top of the chicken leg for this dish but it will take a bit longer to cook than the breast) toss to get colour, season with salt and pepper. Take chicken out and deglaze pan with some stock.

Fork through the cooked risotto.

This risotto is not finished with cheese, nor with parsley so it remains pure white and orange in colour