Autumn Spiced Chicken Breast On Pumpkin Risotto

• 4, 7 oz. Airline Chicken breast
• 2 cups arborio rice
• 5-6 cups hot chicken broth, steeped with 1 clove and 1 cinnamon stick
• 1 cup white wine
• 1 small white onion, minced
• 1 clove garlic,chopped
• 1 small pumpkin, peeled and med dice (if pumpkins are N/A sub w/ acorn squash)
• 4 tbsp canned pumpkin puree
• 16 cremini mushrooms, quartered
• 1 bunch asparagus, trimmed on bottom
• 4 oz goat cheese
• 2 tbsp butter, cold
• 1 tbsp Ground cinnamon + 1 tsp
• 1/2 tsp ground nutmeg + 1 pinch
• Kosher salt and white pepper to season, as needed
• Olive oil, as needed
• 4 tbsp chopped fresh thyme or red orach

1. Bring a pot of salted water to a boil and let simmer on the back burner until ready to use.
2. Preheat oven to 400 degrees
3. Heat a medium pot, add olive oil and saute diced pumpkin.
4. Add onions and garlic and saute to aroma.
5. Add rice, saute until nutty aroma is released and starts to color, add cinnamon and nutmeg
6. Deglaze with 1 cup white wine
7. Let simmer and add 1 cup of stock at a time while frequently stirring
8. Season chicken breast with salt and white pepper, cinnamon and nutmeg, set aside.
9. Heat saute pan, add olive oil
10. Sear chicken breast over medium heat until a golden brown crust forms, (approx 6 minutes)flip chicken and finish in oven (approx 9 minutes)
11. Continue stirring rice and adding stock until it is tender,season with salt and white pepper, pumpkin will be breaking up slightly.
12. There may be up to 1 cup of stock left. Risotto should be tender but not mushy.
13. Finish with goat cheese and butter, chopped fresh thyme or red orach is a wonderful addition.
14. Let risotto rest and remove chicken breast from oven, should be 165 degrees internally (juices running clear), let rest appox 5 minutes then slice against the grain on a bias
15. Heat a medium saute pan,add olive oil, sear mushrooms
16. Drop asparagus in boiling salted water til bright green and tender (approx 5 min depending on thickness of stalk)
17. Deglaze mushrooms with 1/4 cup white wine and season with salt and white pepper, finish by adding asparagus to mushrooms and adding 1 tbsp butter, toss to coat. Season with a pinch of salt

chicken breast, arborio rice, chicken broth, white wine, white onion, clove garlic, pumpkin, pumpkin puree, cremini mushrooms, goat cheese, butter, ground cinnamon , ground nutmeg , kosher salt, olive oil, thyme

Taken from www.epicurious.com/recipes/member/views/autumn-spiced-chicken-breast-on-pumpkin-risotto-1200442 (may not work)