(2 servings)

 

Ingredients:
Pumpkin	140g
Chicken	160g
Arboriorice	100 g
Low sodium chicken broth	750 ml
White wine	20 ml
Low fat butter	2 teaspoons
Olive oil	1 teaspoon
Onion	1/3
Red Chili Pepper	1/4
Rosemary	Appropriate Amount
Salt	1/2 teaspoon
Black Pepper	Appropriate Amount

 

Method::

1. Preheat the oven at 190 °C.
2. Cut 1/2 of pumpkin into small cubes (about 1x1x1 cm) and cut the remaining pumpkin into large cubes (about 2x2x2 cm); Cut the chicken into pieces; Cut the onion into small squares; Remove the seeds of red chili pepper and cut into pieces.
3. Marinate the chicken with 1/4 teaspoon of salt and some black pepper. Bake chopped pumpkin in an oven for 15 minutes until the pumpkin softens. At the same time, bring the low-sodium chicken broth to a gentle boil then set aside.
4. Heat 1/2 teaspoon of olive oil in a frying pan over a medium heat,fry the chicken pieces until it is browned and then set them aside.
5. Add 1 teaspoon of low-fat butter, 1/2 teaspoon of olive oil and sauté the onion to soft and transparent. Stir in chili and rosemary.
6. Add the Arborio rice and stir-fry for a few minutes over medium low heat; add 20 ml of white wine, stirring all the time and allowing the wine to evaporate.; Add 1/3 of the chicken brothto the pan, stir and cook for 3-4 minutes. Stir in 1/3 of the chicken soup and cook for another 3-4minutes. Finally, stir in the remaining broth, add the sautéed chicken and roasted pumpkin cubes into the pan, cook for 3-4 minutes.
7. Season with 1/4 teaspoon of salt and some black pepper to taste. Cook the rice until it is ‘al dente’.
8. Removefrom the heat, stir in the butter and cover the pot for 3 minutes, then it is ready to serve.