Chicken, Pumpkin and Carrot Risotto

This risotto is one of our favorites at home. In fact, I have a baby who is in that selective (read “boring” phase) with her eating and risotto happens to be one of the things she “selected” for the moment, so I’ve been making a lot of it! I think it’s actually great, because this way she can eat carbohydrates, proteins and vegetables in a single dish.

In this recipe I used chicken, pumpkin and carrots. The wonderful Indian touch was due to the seasoning I used. You know that I love Pitada Natural products so much, but the flavor and aroma of Indian Pitada is something indescribable! Not to mention that it is a 100% natural product that you can use WITHOUT moderation and has several options to combine with all dishes!!!

Of course you can replace it with a simple curry or turmeric or simply not use the spice in this recipe, but I sincerely recommend that you use it (anyone who uses it will tell me later if it didn’t make all the difference!). To purchase go to:
https://www.pitadanatural.com.br/

Ingredients:
2 col. butter (soup) (one for the beginning and one for the end);
2 col. olive oil (soup);
1/2 chopped onion;
1 cup. (tea) cubed chicken breast (seasoned with just salt and a little lemon);
1 and 1/2 cup. rice (tea) for risotto;
1 small carrot, chopped into cubes;
1 cup. Japanese pumpkin (tea) chopped into cubes;
1 col. Indian Pinch (tea);
1 col. (tea) of fresh thyme leaves;
1 col. lemon juice (soup);
1/2 cup. (tea) grated parmesan cheese;
1.2 liters of boiling vegetable broth (can be homemade or industrialized);
Salt to taste (I always use the pink salt that you can also find at Pitada Natural).

Preparation Mode:
Heat the olive oil and a tablespoon of butter and sauté the onion until wilted. Add the chicken and stir until golden. Add the pumpkin, carrot and Indian Pinch. Add the rice and mix.
Pour a ladle of vegetable broth over the ingredients. Stir from time to time to prevent it from sticking to the bottom, when it is almost dry, repeat the operation (always on low heat), until the rice is soft or at the point you like.
Finally, turn off the heat, add the lemon juice, butter, thyme and parmesan. Mix well, taste and adjust the salt. Serve it hot.

* I don’t use wine because Lis (my 1 year old daughter eats with us) but if you want you can use a glass of dry white wine before the first ladle of broth. When the wine dries, add the first ladle of broth and proceed as per the recipe above.

Performance: 4 servings (without repeating).