Chicken Wrapped in Black Forest Ham with Pumpkin Risotto
Pumpkin risotto proves that Italian cuisine can be both delicious and easy to prepare. In this video recipe from chef Roman Paulus, you will learn the base with white wine and stock, and that the creaminess comes not from cream but from the right rice (arborio), butter and Parmesan. You can enjoy the risotto on its own, but with pan-fried chicken thigh cutlets (or breasts) wrapped in basil and Black Forest ham, it becomes a festive meal.
Prep: 1 h
Servings: 4
Energy: 222 kcal per serving
Method
01.
Remove the seeds from the pumpkin, peel it and grate it. Make a few shavings from the Parmesan and grate the rest.
02.
Heat the olive oil with one tablespoon of butter in a pan, sauté the finely chopped onion and garlic, then add the grated pumpkin. Fry briefly, pour in the wine, cover with a lid and simmer for about 5 minutes.
03.
Add the dry rice to the stewed pumpkin, season with salt and pepper, add chilli to taste, fry and gradually add the stock as needed.
04.
Before serving, finish the risotto with 2 tablespoons of cold butter, grated Parmesan and the salad onion cut into rings.
05.
Clean the chicken cutlets, season with salt and pepper and wrap each piece in ham with basil leaves. Secure each roll with a skewer.
06.
Fry in a pan with heated olive oil over high heat on all sides, then reduce the heat and let them finish under a lid.
07.
Remove the skewer from the cooked rolls and cut into slices.
08.
Place a generous portion of pumpkin risotto in a deep plate, top with slices of chicken cooked in ham and garnish with semi-dried tomatoes, Parmesan shavings, a few drops of olive oil and fresh basil leaves.
