1. Preheat the oven to 200 °C. Peel and cut the pumpkin, then drizzle with oil, salt, and pepper. Spread it on a baking tray and bake for 20–25 minutes, until soft and lightly golden.

2. Season the chicken breasts with salt, pepper, thyme, sage, garlic, onion, and paprika powder. Heat oil in a large pan over medium heat and sear the fillets for 6–7 minutes on one side and another 5–6 minutes on the other, until golden brown and juicy. Remove them from the pan and cover to keep warm.

3. In the same pan, add half of the butter and the onion. Season with salt and sauté for 4–5 minutes until translucent. Add garlic and sauté for another 30 seconds until fragrant.

4. Add the Arborio rice and toast it for 1–2 minutes until slightly translucent. Pour in the wine (150 ml) and stir until almost completely evaporated. Then gradually add hot stock, one ladle at a time, stirring often and waiting for the rice to absorb the liquid before adding more. Cook for 18–20 minutes until the rice is creamy and al dente.

5. When the risotto is cooked, add the roasted pumpkin, nutmeg, remaining butter, and Parmesan. Stir quickly until everything comes together into a silky, creamy texture. Add a little more stock if needed to loosen it. Taste and adjust salt and pepper if necessary.

6. Divide the risotto onto plates, top with sliced chicken breasts, and sprinkle with pumpkin seeds.

Recipe: Jelushkaa