1 sm pumpkin (2-3 lbs)
4 portions chicken breast
1 large yellow onion, diced small
2 cups Arborio rice
¾ gallon water, chicken stock, or vegetable stock
3 tablespoons olive oil
1 small block parmesan cheese
1 bunch fresh sage
Kosher salt and black pepper to taste
Preheat grill to medium heat.
Clean and peel pumpkin. We recommend placing the whole pumpkin on a cutting board, cut off the top and cut a flat spot on the bottom to stabilize. Carefully using a knife, peel the pumpkin as you would with a melon. Once peel is removed, cut pumpkin in half and scrape out the seeds with a large spoon. Once seeds are clean, cut into large wedges for grilling. Coat wedges with salt, pepper and oil. Grill over medium heat until golden brown and tender. Once cool enough to handle, chop into bite size chunks and set aside.
Clean and pat dry chicken breasts, then season with salt, pepper and oil. Place on grill and cook until golden brown and desired temperature is reached. Set aside.
In a large sauce pan/stock pot, place olive oil and onions, cooking onions until translucent. Next, add Arborio rice and toast with onions until lightly brown and fragrant. Add enough liquid to cover the rice. Turn heat to medium and stir with wooden spoon until all liquid is absorbed. Cover with liquid again and repeat process until rice is tender, stirring constantly. Mix in chopped pumpkin and adjust seasonings of salt and pepper to taste.
To plate, spoon risotto onto plate, micro-plane parmesan on top, hand tear sage on top. Place grilled chicken breast on top and garnish with more sage or micro-greens.