For ➍500 g pumpkin meat, cubed*
250 g Arborio rice
1 big onion, chopped
20 g butter
5 dl simmering chicken stock
2 dl dry white wine
2 ts nutmeg or cinnamon
250 g smoked chicken filet, cut into chunks**
200 g Grano Padano cheese, shaved
Heat the skillet. Melt the butter. Fry the onion. Add the pumpkin meat and fry for 5 m. Stir in the rice until greased. Add the white wine. When evaporated, add the chicken stock, a ladle at the time and cook on low heat. 5 m before the end of the cooking (depending on the kind of rice, probably 20 m), add the chicken.
Serve on warm plates and sprinkle with the shaved cheese.
Serve with a glass of dry white wine.
*Grill the pumpkin meat for a more nutty taste. See risotto with roasted pumpkin.
**Use fresh chicken filet, sliced, and smoked bacon cubes instead. Cook in butter until nearly ready, and set aside for adding the last 5 m.
Read the tip on making a quick risotto.
