Creamy Pumpkin Risottowith Chicken and Broccoli

Risotto

1. 1

   Melt butter in a pot, add chopped onion and sauté until translucent.

2. 2

   Add sliced leeks and garlic, cook for another minute.

3. 3

   Stir in the diced pumpkin and cook briefly.

4. 4

   Add the Carnaroli rice and toast for 2 minutes, then pour in the water.

5. 5

   Cook, stirring frequently, until the rice is al dente (about 15–18 minutes).

6. 6

   Stir in the cooking cream, grated Reggianito cheese, nutmeg, cinnamon, and season with salt and pepper.

Baked chicken

7. 7

   Preheat the oven to 400°F (390°F).

8. 8

   Place chicken thighs on a baking tray, drizzle with olive oil and lemon juice, and season with salt, pepper, paprika, and cumin.

9. 9

   Brush the thighs with honey and bake for 25–30 minutes, or until cooked through and golden.

10. 10

    During the last 10 minutes of baking, add pumpkin slices to the tray to roast alongside the chicken.

11. 11

    Serve the creamy pumpkin risotto topped with the roasted pumpkin slices and a side of pre‑cooked broccoli.