After white dew, it is better to eat loofah winter melon than to eat more, pumpkin chicken risotto, the staple food of gluttony is preferred

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In this pumpkin chicken risotto, the mellow chicken is complemented by the sweet pumpkin, and the cooked risotto is rich in taste and nutritionally balanced. This dish uses chicken as the main ingredient and the sweetness of pumpkin to make this dish both delicious and healthy. Now, let's step into the culinary world of this pumpkin chicken risotto and make it easy for you to cook this mouth-watering dish at home. If you also like this delicacy, you may wish to check it out and like it more.

Pumpkin chicken risotto

【Food advantages】

Delicious: The combination of pumpkin and chicken can enhance each other's taste, chicken brings delicious taste, and the sweetness of pumpkin echoes the chicken to form a unique sweet taste.
Color: The orange color of the pumpkin and the soft texture when cooked, combined with the white color of the chicken, make the dishes rich and bright. During the cooking process, you can also add some spices, such as ginger, garlic, etc., to add the aroma of the dish.
Convenient and fast: The pumpkin chicken risotto is relatively simple to cook, making it suitable for everyday home cooking. Just cook the pumpkin and chicken together, then add rice and cook until cooked through, and enjoy a delicious risotto.
Strong satiety: The rice and chicken in the pumpkin chicken risotto provide plenty of energy, and pumpkin is high in fiber, which helps increase satiety. After eating, it can keep people full for a long time and effectively control appetite.

【Ingredients】

250g chicken thigh, 200g pumpkin, 200g rice, 60g onion, 3 cloves of garlic, 2 spoons olive oil, dashi stock, 2 spoons braised soy sauce, 3g salt, 1g ground black pepper.

【Cooking steps】

Wash the chicken thigh, cut it into small pieces and marinate with a pinch of salt and black pepper for 10 minutes.
Peel and seed the pumpkin, cut into small pieces, chop the onion, chop the garlic cloves into minced garlic and set aside.
Heat the pan with cold oil, add minced garlic and onion when the oil is slightly hot, and stir-fry until fragrant.
Add the marinated chicken pieces and sauté over medium heat until the surface of the chicken is slightly yellow.
Add the pumpkin chunks and continue to stir-fry well.

Pour in the stock, pass over the surface of the ingredients, add the teriyaki soy sauce, and cook until the soup comes to a boil.
Add the rice to the pot and stir the rice with a spoon so that the rice fully absorbs the soup. The total amount of stock is level with the rice, and it is easy to make the rice too soft and rotten.
Simmer slowly over medium-low heat for 12-15 minutes, avoiding rice paste in the pan.
Wait until the soup is dry and the rice is cooked, season with salt and black pepper according to personal taste, and stir well.
Place risotto in a bowl or plate and enjoy.

Notes:

Use medium heat when stir-frying chicken to avoid scorching the chicken at high temperatures.
When cooking rice, cook slowly over medium-low heat so that the rice does not paste the pan. At the same time, stir the rice with a spoon so that the rice fully absorbs the soup.
When seasoning, the amount of seasoning can be adjusted according to personal taste.
If you don't like the greasy texture, you can cook the risotto without olive oil, but fry the chicken until golden brown on both sides, and then add other ingredients to cook the risotto.

This pumpkin chicken risotto is very simple and easy to understand, and the ingredients required are relatively common, making it perfect for home preparation. As long as you follow the steps carefully, you can also cook this delicious dish at home. Enjoy this pumpkin chicken risotto!

Pay attention to the taste flow year, take you to learn more about food related knowledge and skills.