Chicken Pumpkin Risotto

Name: Chicken Pumpkin Risotto
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g pumpkin; 100g Rice; 60g chicken; 30g Tricholoma; 30g Crab Mushroom; 30g onion; 1 clove garlic; 50ml cream; 4 tsp salt; Some pepper; A few drops Cooking Wine

by miko's small kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Pumpkin is a very common ingredient in vegetable markets, and seemingly ordinary pumpkins contain extremely high nutritional value.
Pumpkin is rich in carotene, which can effectively protect eyesight and promote bone growth. It is especially suitable for children to eat.
In addition, pumpkin is rich in mineral elements and amino acids, which can help the body improve metabolism, prevent cancer, and lower cholesterol.
This chicken and pumpkin risotto combines pumpkin into each grain of rice. The salty aroma is slightly sweet, rich in nutrition and endless aftertaste.

Chicken Pumpkin Risotto

1. The chicken is skinless and boneless, cut into small pieces and marinated with a spoonful of salt, a few drops of cooking wine, and a little pepper.

2. Peel the pumpkin and cut into small pieces, put it in boiling water and cook for 15 minutes, and cook until completely soft (a fork can be easily passed through).

3. The rice is watered three times, scrubbed and drained for later use.

4. Wash the onion and cut into small pieces.

5. Rub the mushrooms well, remove the bottom, and cut into slices.

6. Wash the crab-flavored mushrooms and cut them into two pieces for later use.

7. Take a clove of garlic and chop it into garlic cloves.

8. Heat a pan with cold oil, add garlic and onion until fragrant.

9. After frying the aroma, pour the chicken and stir-fry until the skin is golden.

10. Pour in the mushrooms and crab-flavored mushrooms and fry them until they become soft and out of water.

11. Put the washed rice and stir fry until transparent.

12. Pour the cooked pumpkin and the boiling water into the pot, and use a spatula to press the pumpkin into a puree.

13. After the moisture is almost dried, add cream and half a bowl of water and continue to stir fry. Stir-fry the rice again until the moisture is dry.