Cozy Fall Recipe: Savory Pumpkin Risotto with Pecan-C

Today, I am excited to share a unique and comforting fall recipe that combines unexpected flavors to create a delicious and satisfying dish. As the weather starts to cool down, this recipe is perfect for cozy evenings spent at home.

For this dish, I will be preparing a savory pumpkin risotto with pecan-crusted chicken. The creamy texture of the pumpkin risotto pairs perfectly with the crunch of the pecan-crusted chicken, creating a delightful blend of flavors and textures that will warm you from the inside out.

Ingredients:
– 1 small pumpkin, peeled and diced (500g)
– 1 cup Arborio rice (200g)
– 4 cups vegetable broth (1L)
– 1 onion, diced (150g)
– 2 garlic cloves, minced
– 1/2 cup grated Parmesan cheese (50g)
– 1/2 cup chopped pecans (60g)
– 2 chicken breasts
– Salt and pepper to taste
– Olive oil for cooking

Kitchen tools:

• knife
• cutting board
• large skillet
• oven

To start, preheat your oven to 375°F (190°C). In a large skillet, heat some olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant. Add the Arborio rice and stir to coat in the oil.

Pour in the vegetable broth, a little at a time, stirring constantly until the liquid is absorbed and the rice is cooked through. Stir in the diced pumpkin and Parmesan cheese, allowing the pumpkin to soften and the cheese to melt into the risotto. Season with salt and pepper to taste.

While the risotto is cooking, prepare the pecan-crusted chicken. Season the chicken breasts with salt and pepper, then coat them in chopped pecans. Place the chicken on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the pecans are golden brown.

Once the risotto and chicken are ready, serve the pumpkin risotto in bowls topped with sliced pecan-crusted chicken breasts. Enjoy this fall comfort food while it’s still warm.

Total weight of the cooked dish: 1200g
Number of servings: 4
Average weight of one serving: 300g
Approximate calorie count per serving: 450 calories

A clever tip for this recipe is to toast the pecans before coating the chicken breasts for an extra depth of flavor and crunch.

I hope you enjoy trying out this unique fall recipe! Feel free to make it your own by adding your favorite herbs or spices to the risotto or experimenting with different nuts for the pecan crust. Happy cooking!