Step 1

Peel and chop the pumpkin into cubes, then add them to the deep steaming tray. Reserve for later.

Step 2

Cut the chicken breast into 1cm (0.5 inch) cubes and arrange them on the shallow steaming tray. Season with salt and pepper.

Step 3

Peel your onion and halve it. Add it to the mixing bowl. With the measuring cup in place, chop the onion for 8 seconds / speed Use your spatula to scrape down the sides of the mixing bowl.

Step 4

Add half of the butter. Sauté for 3 minutes using the sauté mode to soften the onion.

Step 5

Add your arborio rice to the mixing bowl. Sauté the rice for 3 minutes using the sauté mode with the measuring cup removed.

Step 6

Add white wine and warm chicken stock to the mixing bowl. Insert the steaming trays with the chicken and pumpkin. Cook for 25 minutes / 212°F|100°C / speed 1 / stir.

Step 7

Let the risotto stand for 10 minutes. Add the steamed chicken, pumpkin, cheese, seasoning and butter. Attach the lid with the measuring cup inserted.

Step 8

Mix the risotto one last time for 1 minute / 212°F|100°C / speed 1 / stir to incorporate the chicken and pumpkin.

Step 9

Enjoy your risotto!