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Pumpkin Thyme Risotto
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Description
The perfect dish for a miniature pumpkin, and the brie gives it a flavor and smoothness that can’t be beat!
Ingredients
- 4 cups Chicken Broth
- 1 whole Miniature Pumpkin Or Small Winter Squash (1-3 Lbs), Peeled And Diced
- 1 Tablespoon Olive Oil
- 1 cup Arborio Rice
- 1 teaspoon Thyme
- ½ cups Dry White Wine
- 1 cup Chopped, Cooked Chicken Breast
- 4 ounces, weight Brie
Preparation
Heat chicken broth in a saucepan over medium-low heat. In a separate skillet, saute pumpkin in olive oil for 5–10 minutes or until tender. Add rice and thyme; saute another 3 minutes. Add wine; cook and stir until all liquid has dissolved. Add chicken broth, 1/2 cup at a time, letting all the liquid absorb before adding additional broth. Once all the broth has been used, or rice has reached desired tenderness, add chicken breast and brie. Stir until brie has melted.
Serves 4.
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