England has its own version of Halloween in the form of Guy Fawkes Night. I can still remember bonfires for Guy Fawkes when I was little and writing my name in the air with a sparkler. Sadly it seems that this home grown celebration is being overshadowed by Halloween. There are Halloween products in the stores and people are talking of buying sweets for trick or treating. However, I must admit that all those Jack-o-Lanterns and the freezing cold weather (snow last night!) made me crave some comfort food in the form of pumpkin risotto. This risotto is so lovely and creamy because some of the pumpkin melts into the mixture giving the whole dish a golden hue.
1. Bring a pot of water to the boil and poach the chicken breasts. Once cooked set aside until cool and then shred.
2. Meanwhile lightly brown the shallots and garlic with some butter then add the rice and stir until it starts to become translucent.
3. Add the wine and once the alcohol burns off add the pumpkin and start adding the stock 1/2 a cup at a time while constantly stirring. The stock will absorb more easily if it is also warm so keep it simmering on the stove while adding. This will take at least 15 – 20 minutes.
4. Keep on adding the stock until the risotto starts to look and taste creamy and soft. Add the shredded chicken and half the fetta, take the risotto off the heat. Add butter and Parmesan, stir together then put a lid on the risotto and allow to sit for 2 minutes so that all the flavours are absorbed into the rice. This is the most important part!
5. Season and sprinkle with the remaining fetta and flat leaf parsley to serve.
This is an entry for the fabulous Waiter There’s Something in My…