Chicken Curry Risotto with Pumpkin and Autumn Trumpets

Preparation (about half an hour):

Soak autumn trumpets in water, then squeeze a little bit.

Sauté onions in hot olive oil until translucent*, add pumpkin, sauté briefly, add long-grain rice, fold in. Add chicken stock (ratio 1:3 to 1 part long grain rice, 3 parts liquid). Bring to a boil, simmer until nice and creamy.

Cut chicken breast into slices, sauté in hot olive oil, add spring onions, sauté*, season with salt and pepper, add to risotto form, add autumn trumpets, add curry powder and stir well, add coconut milk, stir in. Serve risotto in deep dish, garnish with mint croissants.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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